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Lobster Sauce

A sauce made from lobster meat, butter, and a smoothened tail spawn, simmered in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Lobster Sauce

Why it works: Meat and lobster work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 909 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Sauce

Ingredients

Directions

Prepare the lobster

  1. Remove the meat from the shell of the hen lobster and cut it into small squares, then set aside.

  2. Pound the spawn from under the tail until smooth, then rub it through a sieve.

Make the sauce

  1. Melt 1 cup of butter in a saucepan.

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.

Photo for illustrative purposes only · Contact us to use it

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. Meat + lobstertop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

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

  2. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. 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

Hen lobster meat
Provides the main lobster flavour and tender texture that define the sauce.
Butter
Adds fat for richness and carries the lobster flavour through the sauce.
Spawn (in the method)
Gives the sauce its concentrated lobster flavour and colour when pounded smooth.

The step that matters

Rubbing the spawn through a sieve. Pounding and sieving removes fibrous and solid bits, so the spawn blends into a smooth sauce rather than a gritty one.

“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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