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Creamed Lobster

Creamed Lobster is a baked lobster dish with a creamy sauce of cream, milk, butter, flour, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Creamed Lobster

Oven, in the book's wordsA quick oven

Ingredients

Directions

The book says “a quick oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Make the sauce

  1. In a saucepan, heat the cream and milk together.

  2. In another pan, melt the butter and stir in the flour to make a white roux, cooking until smooth.

  3. Stir the roux into the heated milk and cream mixture, then add salt, cayenne, and baking soda.

Assemble and bake

  1. Fold in the lobster meat and transfer the mixture to a buttered mold or scallop shells.

  2. Top with fine bread crumbs and bake in a preheated oven at 400°F (200°C) until browned.

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 + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (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 body and flavor of the dish.
Flour
Thickens the cream and milk into a smooth sauce through the roux.
Butter
Forms the roux with flour and adds richness to the sauce.
Cream
Adds richness and a smooth, velvety texture to the sauce.
Milk
Forms the liquid base of the sauce, giving it body and softness.
Baking soda
Raises the sauce's pH slightly, which can help browning in the oven.

The step that matters

Cooking the roux until smooth. Flour must be cooked in the melted butter until smooth so it thickens the sauce evenly without raw floury taste or lumps when the hot liquid is added.

“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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