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Lobster a LA Newburgh

A lobster dish simmered in butter, salt, cayenne, egg yolks, cream, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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

Make the lobster

  1. In a saucepan, combine the lobster meat, butter, salt, and cayenne pepper, and stir until hot.

Finish and serve

  1. Beat the egg yolks with the cream and add the sherry.

  2. Pour the mixture over the lobster and let it simmer until thoroughly hot.

  3. Serve immediately.

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. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + eggtop 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

Lobster meat
Forms the main body of the dish and provides its sweet, tender bulk.
Butter
Adds richness and a silky mouthfeel as it warms with the lobster.
Egg yolks
Thicken the sauce gently as they heat, giving it a smooth, creamy body.
Cream
Adds moisture and richness, softening the sauce and balancing the egg yolks.
Sherry
Adds acidity and a fragrant, nutty depth to the warm sauce.

The step that matters

Pour the mixture over the lobster and let it simmer until thoroughly hot. Egg yolks thicken when heated, but if the sauce gets too hot or boils, they can curdle and turn grainy. Heat gently and stir so the sauce becomes smooth and creamy rather than scrambled.

“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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