[Sca-cooks] Lobster in Period

[Craig Daniel]

Well, Hodgman and Coulton (2005) give a fairly distinct impression of how
the Maine lobsters of today differ from those consumed prior to the
twentieth century: "They are ugly and small and not tasty at all; they are
lobsters in nothing but name."

But despite the breadth of the areas of Hodgman's expertise, no recipes are
provided.


On Wed, Jan 15, 2014 at 9:56 PM, David Walddon <david at vastrepast.com> wrote:

> Martino, et. al 1465 Italy (lastly translated into English in 1598) has at
> least one lobster like recipe.
> On my phone or I would look it up for you.
> Eduardo
> Sent from my iPhone
>
> > On Jan 15, 2014, at 5:59 PM, James Prescott <prescotj at telusplanet.net>
> wrote:
> >
> >
> > "Viandier" (c 1395) and "Ouverture" (1604) have recipes that refer to
> sea crayfish, which is probably (but not 100% certainly) lobster.
> >
> > Thorvald
> >
> >
> >> On 2014-01-15 14:56, Aline Swynbrook wrote:
> >> 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
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