A Boke of Gode Cookery Presents

A lopstere

PERIOD: England, late 15th c. | SOURCE: MS Pepys 1047 | CLASS: Authentic

DESCRIPTION: Baked or broiled lobster served with vinegar as a dipping sauce.

Facsimile of receipt from the original manuscript:

Transcription of original receipt:

A lopstere

A lopster shall be bakyn yn a noven or vnder A pan by the fyre side and then ete hym with vyneAger.

Modern translations:

(1) A lobster

A lobster shall be baked in an oven or under a pan by the fireside and then eat him with vinegar.

(2) Lobster

Lobster is baked or broiled and eaten with vinegar.

Modern version:

  • 1 freshly prepared lobster or lobster meat
  • vinegar - red wine, cider, or malt.
The lobster may be prepared by either boiling or broiling until the shell turns a deep red. Serve hot in the cracked shell or remove the meat for serving, presenting the lobster in any manner you like. Vinegar is to be used as a dipping sauce or garnish.

RETURN TO: Gentyll manly Cokere

A Boke of Gode CookeryGentyll manly Cokere
© 1997 - 2003 James L. Matterer

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