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Savoury of Lobster

A dish of lobster shells filled with lobster, white sauce, cream, and Parmesan, topped with breadcrumbs and butter, then baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Savoury of Lobster

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the filling

  1. Cut the lobster from head to tail and dice the flesh into small pieces.

  2. In a small saucepan, combine the lobster, white sauce, cream, salt, cayenne pepper, and grated Parmesan. Mix well.

Fill and bake

  1. Spoon the mixture into the lobster shells.

  2. Top with grated Parmesan, breadcrumbs, and a little butter.

  3. Place the filled shells in a paper bag and put them on the grill.

  4. Bake in a hot oven at 400°F (200°C) for 10 minutes.

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 + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  4. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 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

Lobster
Provides the main meaty texture, which firms as the proteins set in the heat.
White sauce
Adds moisture and binds the lobster into a spoonable filling.
Cream
Adds richness and moisture so the filling stays soft rather than dry.
Parmesan cheese
Adds savoury flavour and helps the topping brown.
Breadcrumbs
Form a crisp, golden topping when heated with butter.

The step that matters

Baking the filled shells. Lobster protein tightens quickly when overheated, becoming rubbery and dry. Keeping the time short and the oven hot enough to brown the topping without overcooking the filling helps it stay tender.

“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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