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Lobster a LA Newburo

A lobster dish cooked with butter, salt, red pepper, sherry, egg yolks, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Newburo

Ingredients

Directions

Cook the lobster

  1. Put the lobsters in a saucepan with the butter, salt, and red pepper.

  2. Add the sherry and cook for 5 minutes.

Finish the sauce

  1. In a bowl, beat the egg yolks and cream together.

  2. Add the egg and cream mixture to the lobster.

  3. Gently shuffle the pan for 2 minutes, or until it thickens.

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 + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  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

Lobsters
Forms the main body of the dish and provides its flavour.
Egg yolks
Thicken the sauce as they set with gentle heat.
Cream
Adds richness and moisture, softening the thickened sauce.
Sherry
Adds acidity and aroma as it cooks with the lobster.
Butter
Adds fat and richness to cook the lobster in.

The step that matters

Gently shuffle the pan for 2 minutes, or until it thickens. Egg yolks thicken by setting with gentle heat. If the mixture gets too hot or is stirred too vigorously, it can curdle or turn grainy instead of smooth and creamy.

“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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