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Curried Lobster

A lobster dish stewed in milk and butter, then flavored with curry powder and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Curried Lobster

Ingredients

Directions

Prepare

  1. Pick the meat from the lobster as whole as possible.

Make the sauce

  1. Place the lobster meat in a stew-pan and add the milk and butter.

  2. Stew gently for 30 minutes.

  3. Remove the lobster meat and curry the sauce with curry powder and salt.

Serve

  1. Pour the sauce over the lobster meat and serve very hot.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  3. Lobster + milktop 27% of all pairs
    Smell alikelow
    Cooked together489 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Lobster
Provides the main protein and the sweet, tender meat of the dish.
Milk
Forms the creamy liquid that becomes the curried sauce and keeps the meat moist.
Butter
Adds fat for richness and a smooth mouthfeel in the sauce.
Curry powder
Supplies the spiced, aromatic flavour that defines the sauce.

The step that matters

Stew gently for 30 minutes. Milk scorches and can curdle if it boils hard, and lobster becomes rubbery when overcooked. Gentle heat keeps the sauce smooth and the meat tender.

“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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