Gourmet for the Romans, caring for the Middle Ages
While in Rome it was fished a little for greed, the Middle Ages and the Renaissance fished it for treatment. It is cooked, roasted, reduced to powder which is mixed with wine to treat urinary diseases or purge kidney stones. Similarly, some Renaissance doctors recommended cooking it in broth to cure stomach pains and epilepsy. It also inspires the Turkish military who are inspired by the lobster to create a helmet. In Canada, in the 18th century, the French nicknamed English soldiers dressed in red uniforms “lobster backs”. In art it was painted by Eugène Delacroix, Dali and Picasso, and it inspired Jeff Koons.
In the kitchen
These days, we simply love lobster in the kitchen. It is even a famous and very fine dish. We mainly eat the tail and the claws after having traditionally cooked it in court bouillon. In fact, it is best steamed, in a pressure cooker, to keep it firm. It can be made “American style” or “Armorican style” when topped with a tomato and cognac base. With the shell you can make a delicious bisque and therefore nothing is wasted. On the health side, lobster is packed with potassium, phosphorus and potassium. Cooking is done with a few ingredients, like lobster, but it is mostly done with heart.