Skip to main content
Main

Curried Lobster

A lobster dish simmered in a curry-flavored sauce with ham, cayenne, and cream, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

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 ↓

Curried Lobster

Ingredients

Directions

Make the curry

  1. Place the ham slice in a shallow saucepan.

  2. Add the lobster meat, Cayenne pepper, and salt.

  3. Mix the white soup and cream, then pour over the lobster.

  4. Simmer on low heat for about 1 hour.

  5. In a small bowl, mix the curry powder and flour with a little of the cooking liquid until smooth, then add this mixture to the saucepan and cook for an additional 3 minutes.

Serve

  1. Serve with a rim of well-boiled rice or separately.

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. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  4. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Lobster + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 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
Provides the main protein and the sweet, tender meat of the dish.
White soup
Forms the creamy liquid base that carries the flavours and keeps the meat moist.
Cream
Adds richness and fat, giving the sauce a smooth, rounded body.
Flour
Thickens the cooking liquid so the sauce becomes smooth and clings to the lobster.
Curry powder
Supplies the main aroma and spiced flavour that define the dish.

The step that matters

Stirring the curry and flour into the liquid. Flour mixed straight into hot liquid clumps, so it must be blended smooth with a little cooking liquid first. Then it can thicken evenly as it cooks, and the spices bloom in the fat and liquid.

“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.

You might also like

Lobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesRice FrittersRice Fritters84 recipesMeat CroquettesMeat Croquettes52 recipes