Skip to main content
Main

Lobster Sausages

A dish of minced lobster mixed with butter, spices, and coral, formed into sausage-like rolls and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Pepper and mace are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 12,257 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Lobster Sausages

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the lobster

  1. Remove the flesh from the lobster and mince it finely.

  2. Pound the minced lobster in a mortar with the butter, salt, cayenne, pounded mace, and half of the coral, which has been pounded separately.

  3. Press the mixture through a fine sieve using the back of a spoon.

Shape and bake

  1. Shape the mixture into rolls like sausages and sprinkle the remaining coral over them.

  2. Place the rolls in a 350°F (175°C) oven until they are hot.

Serve

  1. Serve on a folded napkin and garnish with lettuce leaves.

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 + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

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

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

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + macetop 22% of all pairs
    Smell alikelow
    Cooked together11,405 recipes

    Shared aroma: linalool (floral, citrus).

  5. Lobster + macetop 27% of all pairs
    Smell alikelow
    Cooked together596 recipes

Pepper and mace barely smell alike, yet cooks put them together in 12,257 recipes: they work on texture and structure more than aroma.

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 and the bulk of the sausage filling.
Fresh butter
Adds fat and moisture, giving the pounded lobster a smooth, rich texture.
Lobster coral
Adds rich flavour and colour to the mixture and the outside of the rolls.

The step that matters

Pressing the mixture through a fine sieve. Sieving breaks down fibres and leftover shell pieces, giving a smooth, fine-textured sausage. Skipping it leaves the mixture coarse and stringy.

Swap the mace

How well each one fits the dish's main ingredients (lobster, butter, pepper):

  1. Parsleyfits better
  2. Tarragonfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against lobster, butter, pepper. 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.

You might also like

Lobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesLobster BallsLobster Balls7 recipesTomato SoupTomato Soup526 recipes