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Stuffed Lobster

Stuffed lobster with cream sauce, stock, butter, flour, egg yolks, lemon, parsley, spices, bread crumbs, served on watercress.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Stuffed Lobster

Ingredients

Directions

Make the sauce

  1. Scald the stock with the bay leaf, then remove the bay leaf.

  2. Melt the butter in a saucepan, add the flour, and stir until combined.

  3. Gradually add the stock and seasonings, then stir in the beaten egg yolks and lemon juice.

  4. Cook until the sauce thickens, then add the lobster meat and mix well.

Stuff and bake

  1. Fill the lobster shell with the mixture, cover with buttered bread crumbs, and brown in the oven.

  2. Serve the stuffed lobster in a nest of watercress.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

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

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lobster
Forms the main filling and gives the dish its flavour and substance.
Butter
Enriches the sauce and carries flavour during the roux stage.
Flour
Thickens the sauce with the butter as a roux.
Egg yolks
Enrich and thicken the sauce, giving it a smooth, rich body.
Cream
Adds richness and moisture, giving the sauce a smooth, velvety texture.
Rich white stock
Forms the liquid base of the sauce, adding savoury depth.

The step that matters

Adding the egg yolks. Egg yolks thicken when heated gently but can scramble if the sauce is too hot. Stir them in off the heat or over low heat, and keep stirring so the sauce stays smooth and thick.

“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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