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Lobster Bisque

A creamy lobster bisque made with lobster meat, cream, butter, crackers, pepper, salt, and Madeira or Sherry wine.

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 Bisque

Ingredients

Directions

Make the bisque

  1. Chop the lobster meat very fine.

  2. In a stew pan, heat the cream.

  3. Add the lobster meat, butter, rolled crackers, pepper, and salt to the hot cream.

  4. Bring the mixture to a boil.

  5. Remove from heat and stir in the wine.

Serve

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

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

  5. Pepper + sherrytop 18% of all pairs
    Smell alikemoderate
    Cooked together3,107 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Lobster
Provides the main flavor and tender meat that forms the body of the bisque.
Cream
Adds richness and a smooth, velvety texture to the soup.
Rolled crackers
Act as a starch that thickens the cream and gives the bisque body.
Madeira or sherry wine
Adds acidity and aromatic depth, added off heat to keep it bright.

The step that matters

Bring the mixture to a boil. Boiling cream can scorch on the bottom of the pan or curdle if overheated. Heat gently and stir so the crackers thicken the soup evenly without sticking.

“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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