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Beelinee Lobster

Lobster served with a sauce of butter, egg yolks, cream, sherry, salt, and paprika.

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 ↓

Beelinee Lobster

Ingredients

Directions

Make the sauce

  1. Melt the butter in a double boiler.

  2. Beat the egg yolks with the cream in a separate bowl over hot water until creamy.

  3. Remove from heat and add salt, paprika, and sherry.

Serve

  1. Pour the mixture over the lobster and serve immediately while hot.

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. 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
Provides the main body and sweet, delicate seafood flavor of the dish.
Butter
Adds fat for richness and a smooth, silky mouthfeel.
Egg yolks
Emulsify with the cream and thicken it into a smooth, custard-like sauce.
Cream
Adds moisture and richness, giving the sauce its body and softness.
Sherry
Contributes acidity and aroma that brighten the rich sauce.

The step that matters

Cook the yolks and cream gently over hot water. Egg yolk proteins set at moderate temperatures, so gentle heat thickens the sauce smoothly. Too much heat scrambles the yolks and leaves a grainy, curdled texture.

“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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