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Lobster a LA Newberq

A lobster dish cooked with butter, wine, eggs, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Lobster a LA Newberq

Ingredients

Directions

Prepare the lobster

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

Cook

  1. Melt the butter in a chafing dish and add the lobster pieces to the melted butter.

  2. Season the lobster with pepper and coarse sea salt.

  3. Pour the wine over the lobster and cook the lobster with wine for 10 minutes.

Finish and serve

  1. Beat the egg yolks and mix the beaten yolks with the cream.

  2. Add the egg and cream mixture to the lobster and let the mixture come to a boil.

  3. Serve immediately.

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. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Lobster
Provides the main meat, whose texture sets the character of the dish.
Eggs
Yolks thicken the sauce when heated, giving it a creamy body.
Cream
Adds richness and moisture, softening the sauce as the yolks set.
Butter
Adds fat and flavor, helping start the cooking in the chafing dish.
Wine
Adds acidity and aroma as it cooks down with the lobster.

The step that matters

Adding the egg and cream mixture. Egg yolks thicken when heated but can curdle if they get too hot or boil too long. Bring the mixture to a boil only as the record directs, watching closely so the sauce stays 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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