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Lobster Sance

A creamy lobster sauce made by mixing boiled lobster, eggs, butter, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 Sance

Ingredients

Directions

Prepare

  1. Mash the fresh eggs of the hen lobster and strain through muslin.

  2. Divide the boiled lobster into convenient bits and dust with flour.

Make the sauce

  1. In a saucepan, melt sufficient butter and cream (or milk) over gentle heat.

  2. Add the lobster bits and stir constantly until dissolved.

  3. Let it simmer for 1-2 minutes, then add the strained eggs.

  4. Remove from heat when it turns a brilliant red color.

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

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Fresh eggs of hen lobster
Coral-like eggs that colour the sauce red and add rich flavour when strained in.
Flour
Dusting on the lobster bits lightly thickens the sauce as it melts into the butter and cream.
Butter
Provides fat for a smooth, rich sauce base and carries the lobster flavour.
Cream or milk
Supplies liquid and body, making the sauce creamy and smooth rather than watery.

The step that matters

Adding the strained eggs. Eggs thicken and set when heated, so they should be added after a brief simmer and the pan removed from heat as soon as the colour turns bright red, to avoid curdling or overcooking.

“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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