To marinate Lobsters

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take lobsters out of the shells being half boil’d, then take the tails and lard them with a salt eel (or not lard them) part the tails into two halves the longest way, and fry them in sweet sallet oyl, or clarified butter; being finely fryed, put them into a dish or pipkin, and set them by; then make sauce with white wine, and white wine vinegar, four or five blades of large mace, three or four slic’t nutmegs, two races of ginger slic’t, some ten or twelve cloves twice as much of whole pepper, and salt, boil them altogether with rosemary, tyme, winter-savory, sweet marjoram, bay-leaves, sage, and parsley, the tops of all these herbs about an inch long; then take three or four lemons and slice them, dish up the lobsters on a clean dish, and pour the broth, herbs and spices on the fish, lay on the lemons, run it over with some of the oyl or butter they were fryed in, and serve them up hot.