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Lobster Sauce

A creamy sauce made with butter, egg yolks, lemon juice, salt, cayenne pepper, boiling water, and lobster meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Lobster Sauce

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lobster Sauce

Ingredients

Directions

  1. Cream the butter in a bowl.

  2. Add the egg yolks and beat well.

  3. Mix in the salt and cayenne pepper.

  4. Slowly add the lemon juice and then the boiling water.

  5. Cook over hot water until slightly thickened.

  6. Stir in the lobster meat.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Butter
Creamed to a smooth base that carries the sauce and adds richness.
Egg yolks
Emulsify with the butter and thicken the sauce as they gently cook.
Lemon juice
Adds acidity that brightens the rich butter and egg flavour.
Lobster meat
Provides the main seafood flavour and tender pieces throughout the sauce.

The step that matters

Cook over hot water until slightly thickened. Egg yolks set at low, gentle heat. If the water is too hot or the sauce is overheated, the yolks can scramble and turn grainy. Cook gently and stop once it just thickens.

“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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