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Lobster a LA Nantes

A lobster dish cooked with butter, wine, eggs, cream, pepper, and sea salt.

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 Nantes

Ingredients

Directions

  1. Cut the lobster into small slices.

  2. In a chafing dish, melt the butter and add the lobster slices.

  3. Season well with pepper and coarse sea salt.

  4. Pour the wine over the lobster and cook for 10 minutes.

  5. Add the beaten yolks of the eggs and the cream.

  6. Let the mixture come 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 + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. 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

Lobster
Forms the main body of the dish, providing the protein that the sauce coats.
Eggs
Yolks thicken the cream and wine mixture into a smooth, coating sauce when heated.
Cream
Adds richness and fat, giving the sauce a silky texture and mellowing the wine.
Wine
Adds acidity and aroma, and cooks down with the lobster to flavour the sauce.
Butter
Carries flavour and gives the lobster a rich, lightly browned base for cooking.

The step that matters

Adding the egg yolks and cream. Egg yolks thicken when heated but can scramble if the mixture gets too hot too fast. Keep the heat moderate and stir constantly, so the sauce becomes smooth rather than 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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