[ To farce a Lobster.]
Take a lobster being half boil’d, take the meat out of the shells, and mince it small with a good fresh eel, season it with cloves & mace beaten, some sweet herbs minced small and mingled amongst the meat, yolks of eggs, gooseberries, grapes, or barberries, and sometimes boil’d artichocks cut into dice-work, or boil’d aspragus, and some almond-paste mingled with the rest, fill the lobster shells, claws, tail, and body, and bake it in a blote oven, make sauce with the gravy and whitewine, and beat up the sauce or lear with good sweet butter, a grated nutmeg, juyce of oranges, and an anchove, and rub the dish with a clove of garlick.
To this farcing you may sometime add almond paste
currans, sugar, gooseberries, and make balls to lay about the lobsters, or serve it with venison sauce.
[ To marinate Lobsters.]
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.
[ To broil Lobsters.]
Being boil’d lay them on a gridiron, or toast them against the fire, and baste them with vinegar and butter, or butter only, broil them leisurely, and being broil’d serve them with butter and vinegar beat up thick with slic’t lemon and nutmeg.
[ Otherways.]
Broil them, the tail being parted in two halves long ways, also the claws cracked and broil’d; broil the barrel whole being salted, baste it with sweet herbs, as tyme, rosemary, parsley, and savory, being broil’d dish it, and serve it with butter and vinegar.