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Lobster a LA Newburgh

A lobster dish cooked with sherry, egg yolk, butter, cream, and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Newburgh

Ingredients

Directions

  1. In a saucepan over medium heat, combine the lobster and sherry.

  2. Heat until hot, then add the egg yolk, butter, and cream.

  3. Mix slowly, ensuring it does not boil.

  4. Season with coarse sea salt to taste.

  5. Serve immediately in a deep covered dish.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sherry + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Egg yolk
Thickens the cream and butter into a smooth, rich sauce as it gently heats.
Butter
Adds richness and a silky mouthfeel to the sauce.
Cream
Adds moisture and body, helping form a smooth, rich sauce.
Sherry
Adds acidity and aromatic depth that complements the lobster.

The step that matters

Mix slowly without boiling. Egg yolk thickens by gentle heat; if the mixture boils, the yolk can scramble and curdle, leaving the sauce grainy instead of smooth.

“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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