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Locustas Assas sic Facies (Roast Lobster is Made Thus)
Locustas Assas sic Facies (Roast Lobster is Made Thus) is a traditional Ancient Roman recipe for a classic dish of lobster that's split and baked whilst being basted with a pepper and coriander sauce. The full recipe is presented here and I hope you enjoy this classic Ancient Roman version of: Roast Lobster is Made Thus (Locustas Assas sic Facies).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
2
Rating: 
Tags : Sauce RecipesSpice RecipesBaking RecipesAncient Roman Recipes
Original Recipe
Locustas assas sic facies: aperiuntur locustae, ut assolet, cum testa sua et infunditur eis piperatum, coriandratum, et sic in craticula assantur. cum siccaverint, adicies ius in craticula quotiens siccaverint quousque assantur bene, inferes.
Translation
Roast Lobster is Made Thus: Open the lobsters, as is customary and leave them in their shells. Pour pepper and coriander sauce over them and roast on a grill. When they become dry, pour more sauce over [them]. Repeat as often as needed, until they are well roasted and serve.
Modern Redaction
Ingredients:
1 whole lobster, about 1.2kg
For the Sauce:
1 tsp freshly-ground black pepper
1 tsp coriander seeds
2 tbsp liquamen (fish sauce)
pinch of aniseed
1/2 tsp dried
oregano, crumbled
1 tsp honey
60ml white wine
60ml lobster or shell
fish stock
1 tbsp olive oil
1 tsp white wine vinegar
Method:
Bring a large pan of water to a boil. Plunge the lobster in this and boil for 3 minutes. Drain the lobster then split in half along its length before removing the gills.
For the sauce, pound together the black pepper, coriander seeds, aniseed and oregano in a mortar. Moisten with the liquamen, honey and white wine then work in the stock, olive oil and vinegar.
Arrange the lobster halves on a roasting tray then drizzle over some of the sauce. Transfer to an oven pre-heated to 170°C. Bake for about 30 minutes, drizzling more of the sauce over the lobster halves each time the sauce dried up. Serve hot.
Find more recipes from Apicius' De Re Coquinaria along with information on Apicius and his cookbook, all part of this site's Ancient Roman recipes collection.
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