[Sca-cooks] Lobster in Period

[Sharon Palmer]

>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.

Rumpolt has recipes for "MeerGrillen/ Gambarn"
Gamba modernly means prawn, but the picture looks more like a lobster 
including the big claws.

1.  Set on (the fire) in a water with pepper and salt/ and let simmer 
with it/ yet let it not simmer long/ because they are soon cooked/ 
give dry on a table with salt and pepper/ for one eats it together 
with the shell.  You can also well take to the fry/ and well 
gewelgt?? with pepper and salt/ because one must salt them well/ 
because they are already sweet.

2.  You might also well make them in (a sauce) with butter and pea 
broth/ and with green well tasting herbs nicely sour/ put a little 
ground ginger in it/ let simmer together/ and do not over salt it/ 
then it will be good and also well tasting.

Ranvaig