Name: Lobster Sauce
Ingredients: white sauce; 1 cup boiled or canned lobster, cut into squares; 3 tablespoons cream; cayenne pepper, to taste; 1 tablespoon anchovy sauce

Why it works: Sauce and anchovy are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster Sauce

Ingredients

white sauce
1 cup boiled or canned lobster, cut into squares
3 tablespoons cream
cayenne pepper, to taste
1 tablespoon anchovy sauce

Directions

Prepare the white sauce as directed.
Add the square-cut lobster to the white sauce.
Stir in the cream and cayenne pepper to taste.
Mix in the anchovy sauce for added flavor.

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.

Photo for illustrative purposes only · Contact us to use it

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.

Sauce + anchovytop 2% of all pairs

Smell alikemoderate

Cooked together2,057 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Lobster + anchovytop 4% of all pairs

Smell alikemoderate

Cooked together470 recipes

Shared aroma: octanal (fat, soap).
Sauce + lobstertop 6% of all pairs

Smell alikemoderate

Cooked together1,095 recipes

Shared aroma: ethanol (alcoholic, ethereal).
Lobster + creamtop 6% of all pairs

Smell alikemoderate

Cooked together1,050 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Sauce + creamtop 9% of all pairs

Smell alikemoderate

Cooked together4,787 recipes

Shared aroma: ethanol (alcoholic, ethereal).