Baked Spiny Lobster
From Gancel's culinary encyclopedia of modern cooking, 1920
The spiny lobster is prepared in the same manner as the lobster, only the meat is harder.
Presented as published in 1920. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Gancel's culinary encyclopedia of modern cooking (1920) by J. Gancel, page 76. The excerpt below is the record exactly as published.
Baked Spiny Lobster Lobsters should be brought into the kitchen alive.
Cook this with the app: pantry check, scaling, and the assistant.