"A simple search for the best way to cook lobster will lead you down many different paths: boiled, steamed, poached, roasted, or placed in a sous vide machine to cook low and slow. Not many modern recipes will ask you to pound it into a paste or chop it up fine. Believe it or not, though, that's how they rolled in back in the day - we're talking hundreds of years ago, when lobsters were abundant and the meat was treated with far less respect"
""Pound till smooth four ounces of cooked lobster, four boned anchovies, a teaspoonful of anchovy essence, a dust of coralline pepper, half an ounce of butter, four ounces of Panard [a mixture of butter and flour used for binding]; add a few drops of liquid carmine and two whole raw eggs, rub through a wire sieve and use.""
Modern lobster cooking includes boiling, steaming, poaching, roasting, and sous vide, while older methods sometimes required pounding lobster into a paste. Lobster was once so abundant that it was treated as a low-status food. Lobster farces used minced or pounded lobster mixed with strong seasonings and binders, then strained and used as a stuffing. The mixture could be placed inside pasta for ravioli or, for farces, stuffed into rolled fish fillets or lobster shells. Both farces and ravioli relied on chopped lobster but differed in presentation and casing.
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