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Lobster a LA Newberg

A lobster dish simmered with butter, wine, eggs, and cream, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and butter are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Lobster a LA Newberg

Ingredients

Directions

Prepare the lobster

  1. Cut the lobster into small pieces.

Cook the lobster

  1. In a chafing dish, melt the butter and add the lobster pieces.

  2. Season with salt and pepper.

  3. Pour the wine over the lobster and cook for 10 minutes.

Finish the sauce

  1. Add the beaten egg yolks and cream.

  2. Bring the mixture to a boil.

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 + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  2. Wine + buttertop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

    Shared aroma: decanal (soap, orange peel).

  4. Wine + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together8,066 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cream + winetop 19% of all pairs
    Smell alikelow
    Cooked together3,887 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Lobster (in the method)
Forms the main body of the dish and provides its sweet, rich flavor.
Eggs
Egg yolks thicken the cream and give the sauce a smooth, rich body.
Cream
Adds richness and moisture, and softens the sauce's texture.
Wine
Adds acidity and aromatic depth that balances the richness of the butter and cream.
Butter
Adds fat for flavor and helps the lobster cook gently in the pan.

The step that matters

Adding the egg yolks and bringing to a boil. Egg yolks thicken through gentle heating. If the mixture gets too hot, the proteins tighten and the sauce can curdle or turn grainy, so the heat needs to be kept under control once the eggs and cream are in.

“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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