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Lobster Paul Bert

A lobster dish with sautéed lobster, shrimp, walnuts in béchamel sauce, served in shells.

From the Recipes Wiki (Fandom) · 15 ingredients
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Why it works: Parsley and shallot match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 3,737 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Lobster Paul Bert

Time20 minutes

Ingredients

Directions

Poach the lobsters

  1. Place lobsters in boiling water with parsley, sliced onions, salt, pepper, and vinegar.

  2. Boil steadily for twenty minutes, then remove.

  3. Detach the bodies from the tails.

  4. Remove the meat from the shells by breaking the inside of the shell only.

  5. Wash and dry the shells.

  6. Cut the tail meat into transversal slices.

Make the filling

  1. Put four ounces of butter into a sautoir, arrange the lobster escalops on top, and sauté them.

  2. Add a small finely chopped shallot, shrimps, and walnuts.

  3. Drain off the butter.

  4. Replace it with a reduced béchamel sauce thickened with egg yolks, cream, and fresh butter, with lemon juice and chopped parsley, ensuring the sauce is quite thick.

Serve

  1. Fill the lobster shells with the preparation.

  2. Dress them crown-shaped on a bed of parsley.

  3. Arrange a bunch of parsley leaves on top.

Nutrition, whole recipe (rough)

527Calories
54 gProtein
26 gFat
20 gCarbs

Counts 13 of 14 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 13 portions
IngredientPortion assumedkcal
Butter1 tbsp (14g)102
Shrimp100g cooked99
Lobster100g cooked98
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Walnut1 walnut half (4g)26
Lemonjuice of 1 lemon (48ml)12
Shallot1 tbsp minced (10g)7
Black Pepper1 tsp ground (2.3g)6
Vinegar1 tbsp (15ml) distilled3
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Saucenot 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. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Onion + shallottop 8% of all pairs
    Smell alikestrong
    Cooked together2,431 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Lobster + shrimptop 9% of all pairs
    Smell alikemoderate
    Cooked together403 recipes

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

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

What each ingredient does

Lobsters
Provide the main meat, which is cooked and cut into slices for the filling.
Egg yolks
Thicken the béchamel sauce into a rich, spoonable texture.
Cream
Adds richness and smoothness to the thickened sauce.
Butter
Adds fat and flavour, enriching the sauté and the sauce.
Walnuts
Add texture and a nutty flavour to the filling.

The step that matters

Thickening the sauce. Egg yolks set when heated, so the sauce must be kept gently warm and not boiled, or it can curdle and turn grainy instead of thick and smooth.

Swap the onion

How well each one fits the dish's main ingredients (lobster, parsley, pepper, vinegar, butter, shallot, shrimp):

  1. Chivefits better
  2. Mustardfits better
  3. Capsicumfits better
  4. Onionthe original

Fit is the average pairing score against lobster, parsley, pepper, vinegar, butter, shallot, shrimp. 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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