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Lobster Soup

A soup made with chopped lobster, green parts, crackers, butter, and scalded milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Lobster Soup

Ingredients

Directions

Prepare

  1. Chop the lobster finely and add the green part.

  2. Crush the crackers and mix them in.

  3. Add the butter to the mixture.

Finish

  1. Pour the scalded milk over the mixture and combine.

  2. Bring the mixture to a boil.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Lobster + milktop 27% of all pairs
    Smell alikelow
    Cooked together489 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Lobster
Provides the main flavor and the meaty body of the soup.
Green part of the lobster
Adds rich, concentrated seafood flavor and color to the soup.
Crackers
Crushed crackers thicken the soup and give it a body that holds together.
Butter
Adds fat, richness and a smooth mouthfeel to the finished soup.
Milk
Forms the liquid base and, being scalded, adds creaminess and body.

The step that matters

Bringing the mixture to a boil. Once the scalded milk is added, the mixture can scorch or curdle if it boils too hard or too long, so heat should be watched closely.

“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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