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Lobster a LA Newburg

A lobster dish cooked with butter, sherry, eggs, cream, and a dash of red pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 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 Newburg

Ingredients

Directions

  1. Melt the butter in a pan.

  2. Add the lobster and pour the sherry over it, then cook for ten minutes.

  3. Stir in the beaten yolks of the eggs and the cream.

  4. Add a dash of red pepper and let it come to a boil.

  5. 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. Meat + buttertop 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
Forms the main body of the dish and provides its sweet, delicate flavor.
Eggs
Egg yolks thicken the sauce as they heat, giving it a rich, smooth body.
Cream
Adds richness and moisture, helping the sauce become smooth and velvety.
Sherry
Adds acidity and aromatic depth that balances the richness of the cream and eggs.
Butter
Adds fat and flavor to the pan, gently cooking the lobster.

The step that matters

Adding the egg yolks and cream. Egg yolks thicken when heated, but if the sauce gets too hot or boils too hard after they go in, they can curdle and turn grainy. Keep the heat moderate once the yolks and cream are stirred in.

“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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