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Lobster a LA Newberg

A lobster dish with truffles, Madeira wine, cream, and egg yolks, served hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Lobster a LA Newberg

Ingredients

Directions

Prepare the lobster

  1. Cut the lobster meat into dice.

Cook the sauce base

  1. Melt the butter over medium heat in a skillet.

  2. Sauté the truffles for a few minutes without browning the butter.

  3. Add the Madeira wine and reduce it by half.

Finish and serve

  1. Beat the cream with the egg yolks in a bowl.

  2. Add the cream mixture to the lobster.

  3. Stir until thickened.

  4. Serve very hot in a tureen.

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

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

  2. Truffle + buttertop 11% of all pairs
    Smell alikemoderate
    Cooked together2,209 recipes

    Shared aroma: nonanal (fat, citrus).

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

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

  4. Truffle + madeira winetop 13% of all pairs
    Smell alikelow
    Cooked together195 recipes
  5. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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.
Egg yolks
Thicken the cream into a rich sauce as they gently set with heat.
Heavy cream
Adds fat and richness, giving the sauce a smooth, silky body.
Madeira wine
Reduction concentrates its sweet, nutty flavor into the sauce.
Butter
Adds fat and a rich flavor to the base in which the truffles are sautéed.
Truffles
Contribute a deep, earthy aroma that perfumes the sauce.

The step that matters

Add the cream mixture to the lobster and stir until thickened. Egg yolks set at low, gentle heat; if the heat is too high or the mixture is overcooked, the yolks scramble and the sauce turns grainy instead of smooth.

“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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