Skip to main content
Main

Lobster Sauce

A sauce made from lobster spawn, butter, lobster meat, and sea salt, heated gently.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓
Lobster Sauce

Why it works: Lobster and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 909 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Sauce

Ingredients

Directions

Prepare the spawn

  1. Pound the spawn of the lobster very finely.

  2. Rub it through a sieve.

Make the sauce

  1. Mix the spawn with ½ cup of melted butter.

  2. Add the meat of the lobster cut into small pieces.

  3. Season with coarse sea salt to taste.

  4. Heat the mixture until hot, but do not allow it to boil.

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.

  1. Lobster + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

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

  2. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

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

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

What each ingredient does

Spawn
Gives the sauce its rich, concentrated lobster flavour and orange colour.
Butter
Adds richness and a smooth fat base that carries the lobster flavour.
Lobster meat
Provides the main lobster flavour and tender, sweet bite in the sauce.

The step that matters

Heat until hot, but do not boil. Butter-based sauces can separate and turn greasy or grainy when overheated. Gentle heat keeps the emulsion smooth and stops the delicate lobster meat from toughening.

“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.

More lobster sauce recipes

Newburg 3 See all 230 →

You might also like

Lobster CroquettesLobster Croquettes99 recipesMeat CroquettesMeat Croquettes52 recipesMeatballsMeatballs37 recipesMince MeatMince Meat37 recipes