Why it works: Lobster and cream 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, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Also mentioned in the method: pastry
Directions
Remove lobster meat from shell and cut in slices.
Melt butter, add lobster, and cook three minutes.
Add seasonings and wine, cook one minute, then add cream and yolks of eggs slightly beaten.
Stir until thickened.
Serve with toast or puff pastry points.
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.
-
Lobster + creamtop 3% of all pairsAroma overlapstrongMentioned together1,050 recipes
Shared aroma: 2,3-butanedione (butter, sweet).
-
Sherry + brandytop 2% of all pairsAroma overlapstrongMentioned together1,209 recipes
Shared aroma: ethyl cinnamate (sweet, balsamic).
-
Butter + creamtop 3% of all pairsAroma overlapstrongMentioned together41,494 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
-
Butter + sherrytop 6% of all pairsAroma overlapstrongMentioned together3,505 recipes
Shared aroma: ethyl octanoate (fruity, wine).
-
Nutmeg + creamtop 6% of all pairsAroma overlapmoderateMentioned together7,917 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lobster
- Provides the main protein and sweet flavour that the sauce carries.
- Butter
- Adds richness and carries the flavour of the seasonings into the lobster.
- Eggs
- Egg yolks thicken the cream into a smooth, coating sauce when gently heated.
- Cream
- Adds moisture and body, and the fat helps the sauce feel silky.
- Sherry
- Adds acidity and aroma that balance the richness of the cream and butter.
The step that matters
Stir until thickened. Egg yolks set at a low heat, and if the sauce gets too hot or is not stirred it can curdle or scramble. Keep the heat moderate and stir steadily until it coats a spoon.
“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
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.