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Lobster Soup

A soup made with milk, water, crackers, lobster, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and pepper are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 26,984 recipes. Both carry ethyl 2-methylbutyrate, which smells fruity, apple. The science ↓

Lobster Soup

Ingredients

Directions

  1. Heat the milk and water together in a pot.

  2. Stir in the pulverized crackers.

  3. Season with salt and pepper.

  4. When ready to serve, add the chopped lobster.

  5. Let it boil once and serve 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. Milk + peppertop 22% of all pairs
    Smell alikemoderate
    Cooked together26,984 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  2. Lobster + milktop 27% of all pairs
    Smell alikelow
    Cooked together489 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  3. Lobster + peppertop 27% of all pairs
    Smell alikelow
    Cooked together2,247 recipes

    Shared aroma: octanal (fat, soap).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lobsters
Provide the main flavor and tender meat that makes up the body of the soup.
Pulverized cracker
Thickens the milk as its starch absorbs liquid and swells, giving the soup body.
Milk
Forms the creamy base of the soup and adds richness and mild sweetness.

The step that matters

Let it boil once and serve hot. Boiling the milk after adding lobster can curdle or toughen the proteins and make the soup grainy. Bring it just to a single boil, then serve promptly.

“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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