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Curry of Lobsters a L'lndienne

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Curry of Lobsters a L'lndienne

Ingredients

Directions

  1. Remove the body and coral from the lobsters.

  2. Chop the shells into small pieces and place them in a stewpan with the white stock and water.

  3. Simmer for about 1 hour, then strain and reduce the liquid to about ½ cup.

  4. Add a small portion of white roux to thicken the sauce.

  5. Prepare the sauce a l'lndienne as directed.

  6. Remove the lobster meat from the shells by compressing the tails until they crack.

  7. For the claws, pull out the smaller part and cut the shell with a gentle blow to obtain the meat whole.

  8. Crack the remaining parts of the claw and remove the meat.

  9. Cut the lobster into neat pieces.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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