A way to cook and season lobsters

A 16th century Italian Recipe, translated into English by Shannon Wanty

Romoli, Domenico: La Singolare Dottrina Di M. Domenico Romoli... (Gio. Battista Bonfadino, Venetia, 1593)

V.132 Singolar modo da cuocere, & condir Gambari. (A way to cook, and serve lobsters).

When your lobsters have been boiled, clean only the tail, leaving everything attached to the body, and put it to fry in the pan with fresh butter, and then put over it vinegar, or verjuice, or orange juice with a little fine cinnamon, and toss them twice in the pan with some gooseberries, or grapes, or whole cherries. When it is time, take them from the pan, leave them, when they are eaten, you will be somewhat fed up.