Recipe no. 617 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 268.
Ingredients
- spiny lobster
- lobster
Preparation
- Cooking in court-bouillonCook the spiny lobster and the lobster in court-bouillon by the usual method.
- Removing the flesh from the shellRemove the flesh from the shells.
- Canning and preservingPut into cans with a little of the cooking liquid, solder and give 2 hours of boiling in a water bath.
Reboul's text
The spiny lobster is cooked in court-bouillon by the usual method, then the flesh is taken out of its shell and put into cans with a little of the cooking liquid, and, the cans soldered, they are passed through a water bath and given 2 hours of boiling.
The same operation for the lobster.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| langousto | spiny lobster |
| ligoumbau | lobster |
| couquiho | shell |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 617, page 268. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.