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Lobster Stewed

A lobster stew made by simmering shells, then mixing meat with butter, lemon, and Madeira.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lobster Stewed

Ingredients

Directions

Prepare the gravy

  1. Remove the meat from the shells of the boiled lobsters.

  2. In a pot, stew the shells in 2/3 quart of water with mace, unground pepper, and coarse sea salt.

  3. Boil for at least 1 hour to extract flavor, then strain the liquid.

Finish and serve

  1. In a separate bowl, combine the lobster meat with thin melted butter and a squeeze of lemon juice.

  2. Add 1 tablespoon of Madeira to the mixture, then pour it into the strained gravy and warm before serving.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

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

  5. Mace + lemontop 18% of all pairs
    Smell alikemoderate
    Cooked together6,315 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 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

Lobsters
Provide the main meat, which stays tender when gently warmed in the gravy.
Thin melted butter
Adds richness and a silky mouthfeel to the lobster meat.
Lemon juice
Adds acidity that brightens the rich butter and seafood flavour.
Madeira
Adds sweetness and a deep, aromatic wine note to the gravy.

The step that matters

Boil the shells for at least 1 hour, then strain. A long simmer slowly draws flavour and body out of the shells into the water, producing the gravy. Stopping early gives a weak, thin liquid.

Swap the mace

How well each one fits the dish's main ingredients (lobster, pepper, butter, lemon):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Thymefits better
  4. Macethe original

Fit is the average pairing score against lobster, pepper, butter, lemon. Candidates are from the same food group and used in at least 100 recipes.

“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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