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Lobster a LA Newbubgh

A lobster dish cooked with butter, wine, egg yolks, and heavy 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 Newbubgh

Ingredients

Directions

Prepare

  1. Cut the lobster into small slices.

  2. In a chafing dish, melt the butter.

Cook and finish

  1. Add the lobster slices, season with pepper and salt, and pour in the wine.

  2. Cook for 10 minutes.

  3. Stir in the beaten egg yolks and heavy cream.

  4. Bring to a boil and 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 + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

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

  5. White wine + creamtop 16% of all pairs
    Smell alikelow
    Cooked together1,760 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

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

What each ingredient does

Lobster
Provides the main protein, which firms and turns opaque as it cooks.
Egg yolks
Thicken the cream into a rich sauce as they set gently with heat.
Heavy cream
Adds richness and body, helping form a smooth, velvety sauce.
White wine
Adds acidity and aroma that brighten the buttery, creamy sauce.
Butter
Adds fat and flavour, carrying the seasoning into the lobster.

The step that matters

Stir in the beaten egg yolks and heavy cream. Egg yolks can curdle or scramble if they get too hot. Add them off the heat or at low heat, stirring constantly, so the sauce thickens smoothly rather than turning grainy.

“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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