Recipe no. 124 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 66.
Ingredients
- water
- onions
- carrots
- pepper
- thyme
- bay leaf
- salt
- vinegar
- spiny lobsters
- remoulade sauce
Preparation
- Preparing the court-bouillonPut 2 to 3 litres of water in a saucepan with 2 onions and 2 carrots in slices, peppercorns, thyme, bay leaf, a handful of salt and a glass of vinegar. Bring to the boil.
- Cooking the spiny lobstersPlunge the spiny lobsters into it and cook for the time needed according to their size, about 30 minutes for each pound of their weight.
- FinishingWhen taking them out, make a small incision in the middle of the tail. A liquid escapes from it that would help it spoil should one wish to keep it a few days.
Reboul's text
Put 2 to 3 litres of water in a saucepan with 2 onions and 2 carrots in slices, peppercorns, thyme, bay leaf, a handful of salt and a glass of vinegar. Bring to the boil.
Plunge the spiny lobsters into it and cook for the time needed according to their size, about 30 minutes for each pound of their weight.
When taking them out, make a small incision in the middle of the tail. A liquid escapes from it that would help it spoil should one wish to keep it a few days.
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 |
|---|---|
| casseirolo | saucepan |
| pebre | pepper |
| farigoulo | thyme |
| laurié | bay leaf |
| vinaigre | vinegar |
| langousto | spiny lobsters |
| ré-molade | remoulade |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 124, page 66. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.