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Lobster Juanita, Dutch Sauce

A lobster dish baked with a cream and breadcrumb mixture, served with a Dutch sauce of egg yolks, olive oil, vinegar, and hot water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Juanita, Dutch Sauce

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Make the lobster custard

  1. Remove the meat from the lobster and puree it through a strainer.

  2. In a bowl, combine the cream, bread crumbs, beaten eggs, salt, paprika, and Sherry wine.

  3. Fill slightly buttered individual tin molds two-thirds full with the mixture.

  4. Set the molds in a pan of hot water, cover with a buttered pan, and bake at 300°F (150°C) until firm.

Make the Dutch sauce and serve

  1. Remove from molds to a hot serving dish.

  2. For the Dutch sauce, mix the egg yolks, olive oil, vinegar, and hot water.

  3. Cook over simmering water until the mixture thickens, stirring constantly.

  4. Add salt, cayenne, and parsley.

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

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

  2. Bread + olivetop 9% of all pairs
    Smell alikemoderate
    Cooked together1,091 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Olive + vinegartop 10% of all pairs
    Smell alikemoderate
    Cooked together12,297 recipes

    Shared aroma: isoamyl acetate (banana, fruity).

  4. Sherry + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together660 recipes

    Shared aroma: 4-ethyl-2-methoxyphenol (smoky, clove).

  5. Wine + vinegartop 12% of all pairs
    Smell alikemoderate
    Cooked together3,493 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Lobster
Provides the main flavor and the bulk of the custard's body.
Eggs
Set the custard into a firm, sliceable structure when baked.
Heavy cream
Adds richness and a smooth, tender texture to the custard.
Stale bread crumbs
Absorb liquid and help give the custard body and a soft structure.
Egg yolks
Emulsify and thicken the Dutch sauce as they heat gently.
Olive oil
Adds fat that gives the Dutch sauce a silky, emulsified body.

The step that matters

Cooking the Dutch sauce over simmering water. Egg yolks thicken from gentle heat and can scramble if overheated. Constant stirring over simmering water, not boiling, keeps the sauce smooth as it thickens.

“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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