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Lobster Sauce

A sauce made with lobster flesh, lobster essence, stock, sugar, mustard, mushroom ketchup, lemon juice, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Lobster Sauce

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lobster Sauce

Ingredients

Directions

Prepare

  1. Add lobster flesh and lobster essence to a saucepan.

  2. In a separate bowl, mix cold gravy or brown stock, loaf sugar, mustard, mushroom ketchup, lemon juice, butter, salt, and pepper.

Make the sauce

  1. Combine the mixtures and heat gently without boiling.

  2. Allow the sauce to warm through before serving with cooked meat, game, or poultry.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  3. Sugar + ketchuptop 8% of all pairs
    Smell alikestrong
    Cooked together260 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Lobster + ketchuptop 9% of all pairs
    Smell alikemoderate
    Cooked together48 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Lobster flesh
Provides the main lobster flavour and tender pieces of meat in the sauce.
Lobster essence
Concentrates the lobster flavour so the sauce tastes strongly of shellfish.
Cold gravy or brown stock
Forms the savoury liquid base that carries the other flavours.
Butter
Adds richness and a smooth, silky mouthfeel to the sauce.
Mushroom ketchup
Adds deep savoury umami notes that round out the sauce.
Lemon juice
Adds acidity that brightens the rich flavours of the sauce.

The step that matters

Heat gently without boiling. Boiling can toughen the lobster flesh and may cause the butter to separate, leaving the sauce grainy and oily. Gentle heat keeps it tender and smooth.

“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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