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Locustam et Scillas (Lobsters and Prawns)

Locustam et Scillas (Lobsters and Prawns) is a traditional Ancient Roman recipe for a classic sauce of pepper, lovage and celery seeds in a vinegar, liquamen and stock base thickened with egg yolks that's intended to be served over lobsters or prawns. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Lobsters and Prawns (Locustam et Scillas).

prep time

20 minutes

cook time

20 minutes

Total Time:

210 minutes

Serves:

4

Rating: 4.5 star rating

Tags : Sauce RecipesSpice RecipesAncient Roman Recipes



Original Recipe


Locustam et Scillas (from Vinidarius' Apici Excerpta) xvii


Locustam et Scillas: Teres piper, ligusticum, api semen, effundes acetum, liquamen, ovorum vitella et mixta in unum perfundis et inferes.

Translation


Lobsters and Prawns: Grind pepper, lovage and celery seeds [in a mortar]. Add vinegar, liquamen and egg yolks. Mix together, pour over [the fish] and serve.

Modern Redaction

Ingredients:

2 small, cooked lobsters, halved lengthways (or 400g shelled and cooked prawns)
1/2 tsp freshly-ground black pepper
1 tsp lovage seeds (or celery seeds)
1 tsp celery seeds
3 tbsp white wine vinegar
3 tbsp liquamen (fish sauce)
200ml fish sauce
1 egg yolk

Method:

Pound together the black pepper, lovage seeds and celery seeds in a mortar. Work in the white wine vinegar, liquamen and fish sauce.

Whisk the egg yolk in a bowl then work in the sauce mixture. Turn into a small pan and heat gently until thickened. Arrange the cooked seafood on a serving dish, pour over the sauce and serve.

Find more recipes from Vinidarius' Apici Excerpta on this site's page dedicated to the Vinidarius Excerpts from Apicius with Translations.