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Lobster Stewed

A lobster stew made with milk or cream, butter, pepper, served plain or on toasted crackers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Lobster Stewed

Ingredients

Directions

  1. Combine the cut lobster with milk or cream in a stew-pan.

  2. Bring to a boil briefly.

  3. Add butter and pepper, then stir to combine.

  4. Serve plain or 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

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

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

  4. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Lobster + milktop 27% of all pairs
    Smell alikelow
    Cooked together489 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Lobster
Provides the main protein and sweet, delicate flavor of the stew.
Milk or cream
Supplies moisture and a rich, creamy liquid base for the stew.
Butter
Adds fat that gives the stew a smooth, rounded mouthfeel and richness.

The step that matters

Bringing the stew to a boil. Only a brief boil is needed. Prolonged or vigorous boiling toughens lobster protein and can make the milk or cream separate or scorch, so heat should be kept gentle once it starts to bubble.

“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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