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Home-made Lobster Newburg

A creamy lobster dish with butter, cream, egg yolk, sherry, and spices served over toasted biscuits.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 ↓

Home-made Lobster Newburg

Ingredients

Directions

Prepare the lobster

  1. Remove the meat from the boiled lobster and cut it into small pieces.

Make the sauce

  1. In a saucepan, melt the butter and heat the lobster meat through.

  2. Season with salt and red pepper to taste.

  3. Add the cream and heat until well combined.

  4. Stir in the egg yolk and sherry just before serving.

Serve

  1. Serve with toasted biscuits.

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Pepper + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  4. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  5. Meat + lobstertop 14% of all pairs
    Smell alikelow
    Cooked together909 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 protein and sweet, delicate flavor of the dish.
Butter
Adds richness and carries flavor as it warms the lobster.
Cream
Forms the body of the sauce and gives it a smooth, rich texture.
Egg yolk
Thickens the cream gently and adds richness to the sauce.
Sherry
Adds acidity and aromatic depth that balances the rich cream.

The step that matters

Stirring in the egg yolk. Egg yolk thickens cream through gentle heat. If the sauce boils after the yolk goes in, the egg can scramble and turn grainy, so add it just before serving and keep the heat low.

“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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