Why it works: Mace and vinegar are a kitchen classic. They rank in the top 25% of all ingredient pairs, and cooks put them together in 4,415 recipes. The science ↓
Stewed Lobster
Ingredients
Directions
Prepare the lobster
Remove all the meat and soft parts from the lobster body and cut into small pieces.
Place the pieces in a saucepan with two cups of white stock, a little mace, cayenne, and salt.
Dredge the pieces in flour and bits of butter.
Stew and finish
Stew for about ten to fifteen minutes, stirring frequently.
When done, add a little vinegar or white wine.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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 their aromas overlap, and how often cooks already put them together.
-
Mace + vinegartop 25% of all pairsSmell alikelowCooked together4,415 recipes
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lobster (in the method)
- Provides the main protein and sweet meat that the dish is built around.
- White stock
- Supplies the cooking liquid that gently simmers the lobster and forms the sauce.
- Flour (in the method)
- Coats the pieces and thickens the stewing liquid into a light sauce.
- Butter (in the method)
- Adds richness and a silky mouthfeel to the sauce.
- Vinegar
- Adds a small amount of acidity that brightens the finished stew.
The step that matters
Stirring during the stew. Flour-coated pieces can settle and scorch on the bottom of the pan or clump unevenly. Frequent stirring keeps the sauce smooth and the lobster cooking evenly.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.