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Lobster Soup I

A lobster soup made with lobster tails, onions, tomatoes, garlic, herbs, lemon peel, dry white wine, and light cream.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Clove and nutmeg match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,686 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Lobster Soup I

Ingredients

Directions

Prepare the lobster

  1. Simmer the lobster tails in 1 1/2 quarts water with 1 tsp salt until tender, then reserve the water.

Make the soup base

  1. Saute the onions, thinly sliced, in 4 oz butter until soft but not brown.

  2. Add the tomatoes, garlic, salad herbs, nutmeg, salt, pepper, and lemon peel to the onions and cook until fragrant.

  3. Simmer for 15 minutes.

  4. Add the dry white wine and heat until it bubbles.

  5. Add 1 quart of the reserved lobster water and cook for 5 minutes longer.

  6. Pass the mixture through a food mill or sieve.

Finish and serve

  1. Add the chopped lobster meat and 1/2 cup light cream, then correct the seasoning.

  2. Serve in soup cups.

Nutrition, whole recipe (rough)

326Calories
27 gProtein
13 gFat
23 gCarbs

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Shrimp100g cooked99
Onion1 medium (110g)44
Wine2 tbsp cooking wine (30ml)25
Tomato1 medium (123g)22
Nutmeg1 tsp ground (2.2g)12
Lemonjuice of 1 lemon (48ml)12
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Waternot in our table0
Saladnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. Clove + nutmegtop 1% of all pairs
    Smell alikestrong
    Cooked together8,686 recipes

    Shared aroma: estragole (anise, licorice).

  2. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  4. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Rock lobster tails
Provide the main seafood flavour and tender meat that is added back at the end.
Butter
Carries the onions and adds richness and a rounded, savoury flavour to the base.
Onions
Build the savoury sweetness of the base as they soften slowly without browning.
Tomatoes
Add acidity and body, thickening the base once it is passed through a sieve.
Dry white wine
Adds acidity and aromatic depth to the broth as it heats.

The step that matters

Sauté the onions until soft but not brown. Browning the onions in butter gives a darker, more bitter, caramelised taste that would dominate the delicate lobster flavour of the soup.

Swap the tomato

How well each one fits the dish's main ingredients (lobster, onion, butter, clove, garlic, nutmeg, pepper):

  1. Chivefits better
  2. Spinachfits better
  3. Shallotfits better
  4. Tomatothe original

Fit is the average pairing score against lobster, onion, butter, clove, garlic, nutmeg, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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