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Lobster a LA Xexvijurgh

A lobster dish served in a creamy sauce made from sweet cream, butter, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster a LA Xexvijurgh

Ingredients

Directions

Prepare the lobster

  1. Boil the lobster for 20 minutes.

  2. Remove the lobster meat and cut it into small pieces.

Make and serve the sauce

  1. In a bowl, mix the cream with the butter and flour until smooth.

  2. Pour the mixture over the lobster pieces.

  3. Warm in a chafing dish, stirring gently while heating.

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.

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. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

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

  5. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

Sweet cream
Forms the body of the sauce and carries its rich, smooth texture.
Flour
Thickens the cream as it heats, giving the sauce body and a smooth consistency.
Butter
Adds fat for richness and a silky mouthfeel in the sauce.
Lobster
Provides the main protein and the sweet, briny flavor of the dish.

The step that matters

Warm in a chafing dish, stirring gently while heating.. Flour-thickened cream can scorch on the bottom or form lumps if heated unevenly or left unstirred. Gentle, steady stirring keeps the sauce smooth and evenly thickened.

“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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