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Lobster Chops

A creamy lobster filling made with stock, cream, truffle, mushrooms, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Truffle and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,900 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓

Lobster Chops

Ingredients

Directions

Make the sauce

  1. In a saucepan, add the stock slowly and stir until smooth.

  2. Add the cream and let it thicken.

Add the filling

  1. Stir in the lobster meat, truffle, and diced mushrooms.

  2. Season with salt and cayenne or paprika.

  3. Let simmer for five minutes until creamy but not too soft.

Serve

  1. Serve as filling for patties or potato croustades, or in paper boxes.

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. Truffle + mushroomtop 4% of all pairs
    Smell alikemoderate
    Cooked together1,900 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  2. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

  3. Meat + truffletop 13% of all pairs
    Smell alikemoderate
    Cooked together527 recipes

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

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

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

  5. Meat + mushroomtop 15% of all pairs
    Smell alikemoderate
    Cooked together1,423 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 meat
Provides the main seafood flavour and tender, meaty texture in the filling.
Cream
Adds richness and body, helping the sauce thicken into a creamy filling.
Stock
Forms the liquid base of the sauce, carrying flavour through the filling.
Mushrooms
Add earthy savouriness and a soft, moist texture to the filling.
Truffle
Adds a concentrated, aromatic earthy flavour to the filling.

The step that matters

Simmer until creamy but not too soft. Simmering reduces liquid and thickens the cream-based sauce, but overcooking can break down the lobster and mushrooms into a mushy texture. Stopping at the right point keeps the filling creamy with some structure left in the seafood.

“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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