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Lobster Sauce for Fish

A creamy lobster sauce made with lobster, cream, flour, salt, vinegar, and optional pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Sauce for Fish

Ingredients

Directions

Make the sauce

  1. In a saucepan, combine the finely chopped lobster and cream.

  2. Thicken the mixture with flour, stirring well.

Season

  1. Add coarse sea salt and a little vinegar to taste.

  2. If desired, add pepper to the sauce.

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. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  3. Flour + peppertop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Cream + flourtop 20% of all pairs
    Smell alikemoderate
    Cooked together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

  5. Lobster + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together1,034 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Soft parts of lobster
Adds the main shellfish flavour and aroma to the cream base.
Cream
Provides richness and a smooth, silky texture through its fat content.
Flour
Thickens the cream as its starch swells when heated, giving the sauce body.

The step that matters

Thicken the mixture with flour, stirring well. Flour starch must be dispersed evenly and heated to thicken. Stirring while adding it keeps the starch from clumping into lumps, and the sauce thickens smoothly as it warms.

“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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