Skip to main content
Sauce

Lobster Cream

A creamy lobster sauce made with lobster trimmings, spawn, coral, fresh cream, butter, topped with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 ↓

Lobster Cream

Ingredients

Directions

Make the cream

  1. Pound the lobster trimmings, spawn, and coral until fine.

  2. Mix in the fresh cream and softened butter.

  3. Rub the mixture through a fine sieve.

Serve

  1. Top with whipped cream before serving.

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

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

  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

Lobster trimmings
Provide the main lobster flavour and body for the cream.
Lobster spawn
Adds rich lobster flavour and colour to the mixture.
Lobster coral
Adds concentrated lobster flavour and a deep orange colour.
Fresh cream
Adds moisture and a smooth, rich texture.
Softened butter
Adds fat for richness and a silky mouthfeel.

The step that matters

Rub the mixture through a fine sieve. Pushing the pounded mixture through a fine sieve removes fibrous bits and small shell fragments, so the cream sets smooth rather than gritty.

“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 cream recipes

Sauce 5 See all 15 →

You might also like

Wine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipesDutch SauceDutch Sauce74 recipes