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Mushroom-and-lobster Sandwiches

A sandwich filled with sautéed mushrooms, lobster, and seasoned stock, served as a savory filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 ↓

Mushroom-and-lobster Sandwiches

Ingredients

Directions

Make the filling

  1. Sauté the mushroom caps in butter for about 5 minutes, adding the sliced onion if desired.

  2. Cover with seasoned stock and simmer until very tender.

  3. Chop the mixture and press through a sieve; if too moist, reduce to a thick puree.

  4. Add the pounded lobster meat and season with salt, pepper, lemon juice, and tomato ketchup if desired.

Serve

  1. Let cool and use as a filling for sandwiches.

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. Mushroom + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together2,719 recipes

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

  3. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  4. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Mushrooms
Provide the bulk and earthy flavor of the filling as they soften and break down.
Butter
Adds fat and richness while gently browning the mushrooms.
Stock
Supplies moisture and savory depth as the mushrooms simmer until tender.
Lobster meat
Gives the filling its main sweet, delicate seafood flavor and texture.

The step that matters

Reducing the puree. If the mushroom mixture is still too moist after sieving, it will make the filling watery and soggy in a sandwich. Reducing it to a thick puree concentrates flavor and gives a spreadable texture that holds together.

Swap the onion

The recipe marks onion as optional. How well each one fits the dish's main ingredients (mushroom, butter, lobster, meat, pepper, lemon, tomato):

  1. Capsicumfits better
  2. Spinachfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against mushroom, butter, lobster, meat, pepper, lemon, tomato. 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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