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Lobster Saute with Curry

A sautéed lobster dish flavored with curry and spices, served on toasted crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Celery and pepper match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 16,012 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lobster Saute with Curry

Ingredients

Directions

Make the curry

  1. Melt the butter in a saucepan, add the lobster meat, and heat gently.

  2. Stir in the cream and cook until warmed through.

  3. Add the beaten eggs and mix well.

  4. Season with curry powder, celery salt, cayenne, coarse sea salt, paprika, black pepper, and Worcestershire sauce.

Serve

  1. Serve the mixture on toasted crackers.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lobster meat
Provides the main protein and sweet, delicate flavour of the dish.
Eggs
Set when heated, thickening the cream into a spoonable, custard-like mixture.
Cream
Adds richness and moisture, and softens the heat of the spices.
Butter
Adds fat and flavour, and helps gently warm the lobster without drying it.

The step that matters

Adding the beaten eggs. Eggs thicken when heated, so they can scramble if the mixture is too hot. Keep the heat gentle and stir well so the eggs blend smoothly into the cream.

Swap the celery

How well each one fits the dish's main ingredients (lobster, meat, butter, cream, egg, pepper, sauce):

  1. Nutmegfits better
  2. Tarragonfits better
  3. Capersfits better
  4. Celerythe original

Fit is the average pairing score against lobster, meat, butter, cream, egg, pepper, sauce. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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