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Sauce

Lobster Sauce

A sauce made by mixing lobster meat with melted butter and optional seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Lobster Sauce

Why it works: Lobster and anchovy work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 470 recipes. Both carry octanal, which smells fat, soap. The science ↓

Lobster Sauce

Ingredients

Directions

Prepare the lobster

  1. Pick out all the spawn and red coral from the lobster.

  2. Pound the coral to a paste with the lump of butter.

  3. Pull the meat from the back and claws into pieces using two forks.

Make the sauce

  1. Stir the lobster meat into the boiling hot melted butter.

  2. Keep on the fire until the lobster is warmed through and well mixed.

  3. Add optional ingredients to taste, but the simple flavor of the lobster is best.

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. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

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

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Anchovy + creamtop 15% of all pairs
    Smell alikemoderate
    Cooked together798 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Hen lobster
Provides the main meat and the coral, which adds rich flavor and color to the sauce.
Butter
Carries the lobster flavor and gives the sauce a rich, smooth texture.

The step that matters

Keep on the fire until the lobster is warmed through and well mixed. Heating the lobster just until it is warmed through keeps the meat tender. Overheating toughens the proteins and can make the sauce grainy or greasy.

“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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