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Cueried Lobster

Lobster cooked with curry powder, onion, and soup stock, served over rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Onion and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 42,912 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Cueried Lobster

Ingredients

Directions

  1. Fry the minced onion in butter until soft.

  2. Add the coarse sea salt, soup stock, and curry powder; cook gently for 5 minutes.

  3. Stir in the lobster and heat thoroughly.

  4. Serve with plain boiled rice.

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. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  3. Lobster + oniontop 24% of all pairs
    Smell alikelow
    Cooked together474 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
Supplies the main protein and delicate sweet flavor of the dish.
Curry powder
Provides the spiced aroma and color that define the dish.
Soup stock
Forms the liquid base that carries the curry flavor and keeps the dish moist.
Minced onion
Softens and turns sweet in butter, adding savory depth to the sauce.
Butter
Fat for frying the onion, carrying flavor and aroma through the dish.

The step that matters

Heating the lobster. Lobster is already cooked and becomes rubbery and tough when heated too long or too hard. Stirring it in at the end and warming it only until heated through keeps it tender.

Swap the onion

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

  1. Potatofits about as well
  2. Onionthe original
  3. Mustardfits about as well
  4. Chivefits about as well

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

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