[Sca-cooks] Lobster in Period

[Terry Decker]

Formal binomial taxonomic description for H. gammarus (please note that 
genus is capitalized while species, sub-species and variants are not) dates 
from 1758 (Linneaus, Sytema Naturae).  The term lobster derives from the 
Latin, "locusta" meaning "locust" based on the physical similarity.  The 
general term can refer to any sea critter that resembles a lobster and in 
this usage is found in Old English.

There are a number of species in the family Nephropidae (lobsters), but the 
average size of members of the species and the species range (N. Atlantic to 
the Black Sea) of H. grammarus, suggest that it would be the most commonly 
available lobster in Medieval and Renaissance Europe.  The closely related 
New World species is H. americanus.  The other common, wide-spread lobster 
species in Europe is Nephrops norvegicus, commonly referred to a 
langoustines or scampi.  The recipe and it's origin would be of use in 
determining precisely what lobster is being referenced.

Bear

----- Original Message ----- 

I am currently working on a menu for an A&S entry and am trying to do some 
research on lobster in period. Does anyone have any sources on which species 
might be correct? I am finding documentation on Homarus Gammarus (common 
European lobster) from 1708, but haven't seen anything earlier.

Thanks!

Aline