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).
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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.
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.
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