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Stuffed Lobster

A lobster dish where meat is mixed with cream, mushrooms, eggs, breadcrumbs, and butter, then stuffed back into shells and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 ↓

Stuffed Lobster

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Remove the lobster meat and cut it into small pieces, preserving the shells.

  2. Melt the butter in a pan.

  3. Add the flour and cook well without browning.

  4. Stir in the sweet cream, chopped mushrooms, egg yolks, bread crumbs, and salt.

  5. Add the lobster meat and cook for 5 minutes.

Stuff and bake

  1. Refill the lobster shells with the mixture.

  2. Chop the egg whites finely and cover the tops of the stuffed lobsters.

  3. Spread with melted butter and bake at 400°F (200°C) until dark brown.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  5. Mushroom + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together2,536 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Lobster
Provides the main meat that the filling is built around.
Butter
Adds richness and helps the tops brown when baked.
Flour
Thickens the butter and cream into a binding sauce for the filling.
Sweet cream
Adds moisture and richness, turning the filling into a creamy mixture.
Bread crumbs
Absorb liquid and give the filling body and texture.
Hard-boiled eggs
Add body to the filling, and the chopped whites form a topping.

The step that matters

Cook the flour without browning it. Flour must be cooked in the melted butter long enough to lose its raw taste, but not so long that it browns. Browning changes the flavor and color of the sauce, and undercooked flour leaves a pasty taste and weakens thickening.

“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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