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Lobster Sauce

A creamy sauce made with lobster, cream, butter, cayenne pepper, sea salt, and caviar or crab meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Lobster Sauce

Why it works: Cream and lobster 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 Sauce

Ingredients

Directions

  1. In a saucepan, combine the cream and butter over low heat.

  2. Add cayenne pepper and coarse sea salt to taste.

  3. Chop the lobster into very small pieces.

  4. Stir in the chopped lobster and caviar or crab meat.

  5. Cook gently until heated through, but do not boil.

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.

Photo for illustrative purposes only · Contact us to use it

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. Cream + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + caviartop 10% of all pairs
    Smell alikemoderate
    Cooked together107 recipes

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

  4. Butter + lobstertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

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

  5. Caviar + lobstertop 21% of all pairs
    Smell alikelow
    Cooked together29 recipes

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

What each ingredient does

Cream
Forms the base of the sauce and gives it a rich, smooth body.
Butter
Adds fat for richness and a silky mouthfeel to the cream.
Lobster
Provides the main seafood flavour and tender pieces of meat in the sauce.
Caviar or crab meat
Adds extra seafood flavour and a briny, delicate accent to the sauce.

The step that matters

Cook gently until heated through, but do not boil. Cream and butter can separate or turn grainy when boiled, and the lobster becomes tough and rubbery at high heat. Gentle heat keeps the sauce smooth and the seafood 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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