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Omelette Fourree Au Homard

A lobster-infused omelette with white sauce, cream, and spices, garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Omelette Fourree Au Homard

Ingredients

Directions

Prepare the filling

  1. Remove the flesh from the lobster and mince it finely.

  2. In a saucepan, combine the lobster mince and white sauce, heating gently without boiling.

  3. Season with salt, Nepal pepper, and mace, then stir in the cream.

Assemble and serve

  1. Prepare an omelette with the eggs as per the savory omelette instructions.

  2. Before serving, spread the lobster mixture over the omelette, garnish with parsley, and 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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

  4. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

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

What each ingredient does

Lobster
Provides the main flavour and tender, delicate texture of the filling.
White sauce
Adds moisture and a creamy body that keeps the lobster filling soft.
Eggs
Form the omelette, setting into a light structure that holds the filling.
Cream
Adds richness and smoothness to the lobster mixture.

The step that matters

Heating the lobster mixture gently. Boiling the lobster in the white sauce can toughen its protein and cause the sauce to break or turn grainy, so it should only be heated gently.

Swap the mace

How well each one fits the dish's main ingredients (lobster, sauce, pepper, cream, egg, parsley):

  1. Tarragonfits better
  2. Capersfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against lobster, sauce, pepper, cream, egg, parsley. Candidates are from the same food group and used in at least 100 recipes.

“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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