Recipe Manuscript

To Roast A Lobster

Name: To Roast A Lobster
Prep time: PTPT20M
Cook time: PTPT15M
Yield: 3
Cuisine: European
Ingredients: 2-3 whole live lobsters (about 500-700g each); 250 ml dry white wine; 1 anchovy (or 1/2 tsp anchovy paste); 1/4 tsp ground black pepper; Pinch of ground nutmeg; Juice of 1 lemon; 60 g fresh unsalted butter; 500 g fresh oysters, shucked (for serving separately); Whole lemon (for serving, not sliced)

1697

From the treasured pages of Cookbook of Grace Blome, Kent

Written by Grace Randolph

Renaissance (1400 - 1700)European Intermediate Dinner Lunch

Original Recipe • 1697

Original Manuscript(circa Renaissance, 1400 - 1700)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

To Roast A Lobster

"Run a bird Spitt through him and set it fast in a park hook when he begins to Crackle 'tis enough put one Whole one in the middle of ye Dish and lett all ye Other be broiled in their Shells and laid round make yr Sauce wth halfe a pint of Whitervine one Anthovie a little pepper and Nutmegg Sliced & Juice of a Lemon melt it wth fresh Butter and pour on him then Serve it wth Oysters Stewed in plates and round no Lemon sliced"

Note on the Original Text

The recipe is a typical late 17th-century 'receipt,' using a brief, imperative style, with spelling and grammar reflecting early modern English ('run a bird spitt through him,' 'set it fast in a park hook'). The lack of quantities is typical, assuming the reader's experience. Unfamiliar words: 'Anthovie' is 'anchovy,' 'Whitervine' is 'white wine.' Some elements like broiling and saucing are left to the cook's discretion, reflecting the practice of teaching through demonstration rather than precise written guidance.

Modern Kitchen Interpretation

Recipe's Origin

Cookbook of Grace Blome, Kent - Click to view recipe in book

Title

Cookbook of Grace Blome, Kent (1697)

You can also click the book image above to peruse the original tome

Writer

Grace Randolph

Era

1697

Publisher

Unknown

Background

A delightful glimpse into late 17th-century kitchens, this culinary collection by Grace Randolph tempts taste buds with refined recipes and elegant flavors fit for a well-to-do English household. Journey through a banquet of historic treats and timeless techniques!

Kindly made available by

Folger Shakespeare Library

Historical Background of the Recipe

Learn about old traditions

This recipe comes from Grace Randolph's late 17th-century household manuscript, dated to around 1697 in England. During this period, lobster was a prized ingredient, accessible to upper-class households, and roasting it was seen as a show-stopping centerpiece. The sauce, blending white wine, anchovy, lemon, spices, and butter, reflects the emerging French influences in British cuisine at the time. Oysters were common and affordable, often served as starters or garnishes for elaborate meals.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Cooks in Randolph's time used a spit—a long metal or wooden rod—to roast the lobster over an open hearth, with hooks and racks to turn and secure the shellfish. A 'park hook' (pot hook) held the spit in place. Small pans and ladles were used to melt butter and mix sauces. Broiling shells would be done over hot coals or on a hearthstone. Oysters would be stewed in small pewter or earthenware plates right in the embers.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

20 mins

Cook Time

15 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

2-3 whole live lobsters (about 1–1.5 lb each)
1 cup dry white wine
1 anchovy (or 1/2 tsp anchovy paste)
1/4 tsp ground black pepper
Pinch of ground nutmeg
Juice of 1 lemon
1/4 cup fresh unsalted butter
1 lb fresh oysters, shucked (for serving separately)
Whole lemon (for serving, not sliced)

Instructions

To recreate 'To Roast a Lobster' in a modern kitchen, begin by skewering a whole live lobster lengthwise with a metal spit or heavy skewer.
Secure the lobster over a grill, open fire, or under the broiler, turning carefully until the shell turns bright red and you hear it 'crackle'—indicating it is just cooked through (about 10-15 minutes, depending on size).
Remove and place the whole roasted lobster in the center of a serving platter.
For the rest of the lobsters, split them and broil or grill them in their shells until the meat is opaque and tender.
Arrange these around the central lobster.
Prepare the sauce by gently heating 1 cup dry white wine, one anchovy (or 1/2 tsp anchovy paste), a dash of ground pepper, a pinch of freshly ground nutmeg, and the juice of one lemon.
Whisk in about 1/4 cup unsalted butter until emulsified, but do not boil.
Pour this sauce over the lobster.
Serve the dish alongside oysters, gently stewed or warmed in small plates, with whole lemon (not sliced) for squeezing at the table.

Estimated Calories

410 per serving

Cooking Estimates

Preparing the ingredients, including cleaning and splitting the lobsters, takes about 20 minutes. Cooking the lobsters and making the sauce takes 15 minutes. Each serving (1/3 of the total) contains around 410 calories.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.