[Sca-cooks] Lobster in Period

[Johnna Holloway]

Alan Davidson's .Mediterranean Seafood then would be the volume to see.

Johnnae

On Jan 16, 2014, at 11:58 AM, Terry Decker <t.d.decker at att.net> wrote:

> You don't want to use langostino.  Lamgostino is Spanish for the squat lobster, which isn't a lobster at all, and comes mainly from the Pacific. What you want to use is langouste, spiny or rock lobster.  The differences between H. gammarus and H. americanus are primarily physical shell variations.  There shouldn't be any difference in taste.
> 
> Bear
> 
> 
> ----- Original Message ----- I am considering making a couple of versions: one with crayfish, one with common American lobster (since it will probably be the closest I can get to Common European) and possibly one with Langostino.
> 
> I appreciate the reference help!
> 
> Aline