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Stewed Lobster

Stewed lobster made with lobster meat, water, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Meat and lobster work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 909 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Stewed Lobster

Ingredients

Directions

Prepare the lobster

  1. Remove the meat from the boiled lobster and cut it into small pieces.

Cook and serve

  1. Place the lobster meat in a stewpan with just enough water to prevent burning and create gravy.

  2. Simmer for 5 minutes.

  3. Add 1 teaspoon of butter, salt, and pepper to taste.

  4. Heat to boiling and serve hot.

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. Meat + lobstertop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

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

  2. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 the sweet flavour of the dish.
Butter
Adds richness and a smooth, silky mouthfeel to the gravy.

The step that matters

Heat to boiling and serve hot. Once the butter is added, overheating can cause it to separate and turn the gravy greasy. Heat just until it boils and serve promptly so the sauce stays smooth and the lobster stays tender.

“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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