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Lobster with Curry

A lobster dish cooked with butter, curry, white wine, and Allemande sauce, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster with Curry

Ingredients

Directions

Prepare the lobster

  1. Remove the meat from the lobsters and cut it into one‑inch pieces.

  2. In a saucepan, melt the butter over medium heat and add the lobster meat; cook for 5 minutes.

  3. Season with salt and pepper.

Make the curry sauce

  1. In a bowl, mix the curry with the white wine, then pour it into the lobster mixture.

  2. Cook for an additional 2 minutes, then add the hot Allemande sauce and stir for 1 minute.

Serve

  1. Create a border of fresh boiled rice on a serving plate, place the lobster in the center, and serve hot.

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 + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Butter and sauce barely smell alike, yet cooks put them together in 15,338 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

Lobsters
Provide the main protein, whose delicate meat is cooked gently so it stays tender.
Butter
Adds richness and carries flavour while the lobster meat cooks.
Indian curry
Supplies the spiced aroma and colour that define the dish.
White wine
Adds acidity that brightens the curry and helps lift its aromatics.
Allemande sauce
Adds body and a creamy, silky texture to bind the lobster and curry.

The step that matters

Adding the Allemande sauce and cooking the lobster. Lobster meat turns rubbery when overcooked, so keep the heat moderate and stir in the hot Allemande sauce only briefly, just long enough to warm and combine it.

“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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