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Lobster Newburg in Ramekins

A lobster Newburg served in ramekins, made with butter, lobster, salt, paprika, sherry, egg yolks, and cream.

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 Newburg in Ramekins

Ingredients

Directions

Make the sauce

  1. Melt the butter in a frying pan.

  2. Stir in the lobster meat, salt, and paprika; cover and let stand for 3-4 minutes.

  3. Add the sherry or madeira and mix thoroughly.

  4. Stir in the beaten egg yolks mixed with cream.

  5. Cook without boiling until very hot and slightly thickened.

Serve

  1. Turn into hot ramekins, cover closely, 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 + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  5. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

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 the tender, sweet bulk of the dish.
Egg yolks
Thicken the cream sauce as they gently set with heat, giving it a smooth body.
Cream
Adds richness and moisture, and combines with the yolks to make a silky sauce.
Sherry or madeira
Adds acidity and aromatic depth that balances the richness of the cream and yolks.
Butter
Adds fat and flavour as the base for cooking the lobster.

The step that matters

Cook without boiling. Egg yolks thicken through gentle heating, around 160°F to 170°F. If the mixture boils, the yolks can scramble and curdle, leaving the sauce grainy and thin rather than smooth.

“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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