A Book of Mediterranean Food

‘Tie a large uncooked lobster to
a long skewer, using plenty of
pack-thread and attaching it firmly
for a reason presently to be stated.
Tie the skewer to a spit and put the
lobster down to a sharp fire. Baste
with champagne, butter, pepper,
and salt. After a while the shell of
the animal will become tender and
will crumble between the fingers.
When it comes away from the body
the operation of roasting is
complete. Take down the lobster,
skim the fat from the gravy in the
dripping pan, add the juice of a
Seville orange, pepper, salt, and
spice and serve in a lordly dish.’