Skip to main content
Main

Cream Lobster

Cream Lobster is a baked lobster dish with cream, bread crumbs, and butter.

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 ↓

Cream Lobster

Ingredients

Directions

Make the sauce

  1. Boil the cream in a saucepan, being careful not to burn it.

  2. Mix the flour, red pepper, salt, and lobster together with a little cold milk.

  3. Stir the lobster mixture into the boiling cream and bring to a boil.

Bake and serve

  1. Pour the mixture into a buttered dish.

  2. Cover with bread crumbs and bake for 20 minutes.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 and supplies its flavor.
Cream
Provides richness and moisture, thickening as it heats with the flour.
Flour
Thickens the cream into a smooth sauce that holds the lobster together.
Bread crumbs
Form a crisp, browned topping during baking.
Butter
Adds fat and flavor and keeps the dish from sticking.

The step that matters

Stirring the lobster mixture into the boiling cream. Flour needs to be fully dispersed in the hot liquid to thicken smoothly. Adding it lumpy or unevenly mixed leaves clumps, and cream scorches easily if it sits unstirred on the heat.

“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