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Lobster a LA Newberg

A creamy lobster dish cooked with butter, cream, egg yolks, and spices, served over toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 Newberg

Ingredients

Directions

Make the lobster Newberg

  1. Melt the butter in a skillet over medium heat.

  2. Add the salt, paprika, and onion juice; stir to combine.

  3. Once melted, add the lobster meat and cook slowly for 3 minutes.

  4. Stir in the cream, nutmeg, and beaten egg yolks mixed together.

  5. Continue stirring until the mixture thickens.

Serve

  1. Serve the lobster mixture on toast.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Lobster + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lobster meat
Provides the main flavour and tender, bite-sized body of the dish.
Egg yolks
Thicken the cream into a smooth sauce as they set with gentle heat.
Cream
Adds richness and moisture, forming the body of the sauce.
Butter
Adds fat and richness, and helps cook the lobster gently in the pan.

The step that matters

Stirring the egg yolks into the cream. Egg yolks scramble if they get too hot too quickly. Stirring constantly over gentle heat keeps the sauce smooth and lets it thicken evenly.

Swap the onion

How well each one fits the dish's main ingredients (lobster, meat, cream, egg, nutmeg, butter):

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

Fit is the average pairing score against lobster, meat, cream, egg, nutmeg, butter. 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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