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Lobster Newberg

A creamy lobster dish with butter, cream, egg yolks, and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Cream and lobster 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 Newberg

Ingredients

Directions

Make the sauce

  1. Melt the butter over low heat in a chafing dish.

  2. Add the lobster and stir gently until heated through.

Finish and serve

  1. In a bowl, mix the sherry with the cream and egg yolks, blending the yolks with enough cream to make a thick mixture.

  2. Pour the mixture into the chafing dish over the lobster and let it simmer for a moment.

  3. Serve hot, pouring additional sherry or beverage over the 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. Cream + lobstertop 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. Butter + lobstertop 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

Butter
Enriches the sauce with fat and richness, carrying flavour through the dish.
Lobster
Provides the main protein and sweet, delicate flavour of the dish.
Egg yolks
Thicken the cream into a rich sauce as they gently cook with the heat.
Cream
Forms the body of the sauce and adds richness and smooth texture.
Sherry or beverage
Adds aroma and a subtle acidity and sweetness that brightens the rich sauce.

The step that matters

Adding the egg yolk mixture. Egg yolks thicken when warmed gently but can curdle or scramble if overheated. Keep the heat low and let the mixture simmer only briefly so the sauce stays 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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