[ To broil Lobsters on paper.]
Slice the tails round, and also the claws in long slices, then butter a dripping-pan made of the paper, lay it on a gridiron, and put some slices of lobster seasoned with nutmeg and salt, and slices of a fresh eel, some sageleaves, tops of rosemary, two or three cloves, and sometimes some bay-leaves or sweet herbs chopped; broil them on the embers, and being finely broil’d serve them on a dish and a plate in the same dripping-pan, put to them beaten butter, juyce of oranges, and slices of lemon.
[ To roast Lobsters.]
Take a lobster and spit it raw on a small spit, bind the claws and tail with packthred, baste it with butter, vinegar, and sprigs of rosemary, and salt it in the roasting.
[ Otherways.]
Half boil them, take them out of the shells, and lard them with small lard made of a salt eel, lard the claws and tails, and spit the meat on a small spit, with some slices of the eel, and sage or bay leaves between, stick in the fish here and there a clove or two, and some sprigs of rosemary; roast the barrel of the lobsters whole, and baste them with sweet butter, make sauce with claret wine, the gravy of the lobsters, juyce of oranges, an anchove or two, and sweet butter beat up thick with the core of a lemon, and grated nutmeg.
[ Otherways.]
Half boil them, and take the meat out of the tail, and claws as whole as can be, & stick it with cloves and tops of rosemary; then spit the barrels of the lobsters by themselves,
the tails and claws by themselves, and between them a sage or bay-leaf; baste them with sweet butter, and dredg them with grated bread, yolks of eggs, and some grated nutmeg. Then make sauce with claret wine, vinegar, pepper, the gravy of the meat, some salt, slices of oranges, grated nutmeg, and some beaten butter; then dish the barrels of the lobsters round the dish, the claws and tails in the middle, and put to it the sauce.