Skip to main content
Main

Lobster a LA Newburg

A sauce of butter, flour, eggs, cream, sherry, and brandy served over boiled lobster.

From an old cookbook · modernised transcription
By Kaufman, Nettie M · From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Lobster a LA Newburg

Ingredients

Directions

Make the sauce

  1. Beat 2 eggs and 1 tablespoon butter.

  2. Add 1 pint cream or milk and a glass sherry.

  3. Add 1 teaspoon flour and a cup brandy.

  4. Prepare a sauce with the above ingredients.

  5. Cook the sauce thoroughly.

Prepare the lobster and serve

  1. Season lobster with salt and pepper.

  2. Boil the lobster and cut into pieces.

  3. Pour the sauce over the lobster.

Nutrition, whole recipe (rough)

635Calories
19 gProtein
18 gFat
96 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Butter1 tbsp (14g)102
Egg1 large egg (50g)78

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

By Kaufman, Nettie M. 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 their aromas overlap, and how often cooks already put them together.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

Butter and flour 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

Eggs
Thicken the sauce as they set during gentle cooking, giving it body.
Butter
Adds richness and a smooth mouthfeel to the sauce.
Flour
Stabilises the sauce and helps it hold together without splitting.
Cream or milk (in the method)
Forms the liquid base of the sauce and adds richness and body.
Lobster (in the method)
Provides the main flavour and the tender protein of the dish.

The step that matters

Cook the sauce thoroughly. Egg yolks thicken only when heated gently and enough to set. Undercooked sauce stays thin and can taste raw, while overheating can curdle the eggs and make the sauce grainy.

“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 SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes