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Lobster with Curry

Cut lobster meat is cooked in butter with Indian curry and Allemande sauce, then served on a border of boiled rice.

From an old cookbook · modernised transcription
By Landmarks Club · From a historical cookbook (Internet Archive) · 27 ingredients
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Why it works: Cream and lobster match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 1,050 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

The recipe

Ingredients

Contains: egg, milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Prepare the lobster

  1. Pick out all the meat from two good sized, fine freshly boiled and split lobsters.

  2. Cut the meat up in one-inch equal pieces.

Cook the curry

  1. Heat an ounce of very good butter in a saucepan on the hot range.

  2. Add the lobster and cook for five minutes.

  3. Season with one pinch of salt and a half pinch of pepper.

  4. Place in a bowl one tablespoonful of Indian curry with half a wine glassful of good white wine and mix well together.

  5. Pour the curry mixture into the lobster.

  6. Cook for two minutes.

  7. Add two gills of hot Allemande sauce.

  8. Shuffle briskly one minute longer.

Serve

  1. Make a border of fresh boiled rice all around the hot dish.

  2. Dress the lobster right in the center and serve hot.

By Landmarks Club. 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. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Cream + lobstertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,050 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Parsley + lemontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together14,036 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Pepper + parsleytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together34,118 recipes

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

  4. Pepper + lemontop 2% of all pairs
    Aroma overlapstrong
    Mentioned together27,039 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

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

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

What each ingredient does

Lobster
Provides the main body and sweet flavour of the dish.
Allemande sauce
Adds a rich, creamy sauce that carries the curry flavour and moisture.
Butter
Adds fat for gentle cooking and a rich, savoury flavour.
Indian curry
Supplies the spiced aroma and flavour that defines the dish.

The step that matters

Adding the curry mixture to the lobster. Curry powder is fat-soluble and needs gentle heat with butter to bloom its aroma. If the heat is too high or the mixture is added carelessly, the spices can scorch and turn bitter, and the lobster can toughen during the extra cooking.

“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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