Skip to main content
Main

Lobster Juanita, Dutch Sauce

A baked lobster dish mixed with cream, eggs, bread crumbs, paprika, and sherry, served with a Dutch sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Juanita, Dutch Sauce

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the mixture

  1. Remove meat from the lobster and force it through a puree strainer.

  2. Add cream, bread crumbs, eggs (slightly beaten), salt, paprika, and wine to the lobster meat.

Bake

  1. Fill slightly buttered individual tin molds two-thirds full with the mixture.

  2. Set the molds in a pan of hot water.

  3. Cover the molds with a buttered pan.

  4. Bake at 300°F (150°C) until firm.

Serve

  1. Remove from molds to a hot serving dish and pour sauce around.

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. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Bread + sherrytop 15% of all pairs
    Smell alikemoderate
    Cooked together682 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Cream + sherrytop 19% of all pairs
    Smell alikelow
    Cooked together2,038 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Cream + winetop 19% of all pairs
    Smell alikelow
    Cooked together3,887 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
Forms the main body of the dish, giving the custard its flavor and substance.
Eggs
Set when heated, binding the lobster mixture into a firm, sliceable custard.
Heavy cream
Adds richness and moisture, keeping the custard tender rather than dry.
Stale bread crumbs
Absorb liquid and help give the mixture body and structure as it bakes.
Sherry wine
Adds acidity and aroma that balance the sweetness of the lobster.

The step that matters

Bake at 300°F until firm. Eggs set over gentle heat; too high a temperature or too long a bake makes the custard curdle, weep, and turn rubbery. Setting the molds in hot water moderates the heat, so pull them once just firm.

“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.

You might also like

Brown BreadBrown Bread461 recipesLobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesWhite BreadWhite Bread80 recipes