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Lobster Soup, or Bisque

A lobster and veal broth soup thickened with egg yolk, butter, and flour, served with fried bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Lobster Soup, or Bisque

Ingredients

Directions

Make the broth

  1. Boil the veal in enough water to cover it until the meat is reduced to shreds.

  2. Strain the broth.

Prepare the lobster

  1. Boil the lobster.

  2. Extract all the meat from the body and claws.

  3. Bruise part of the coral and mix it with an equal amount of lobster meat.

  4. Add mace, cayenne, salt, and pepper.

  5. Form into meatballs using the beaten egg yolk as a binder.

Finish the soup

  1. Combine 3 quarts of veal broth with the lobster meat cut into bite-sized pieces and boil for 20 minutes.

  2. Thicken the soup with the remaining coral rubbed through a sieve.

  3. Add the meatballs and a little butter mixed with flour.

  4. Simmer gently for 10 minutes without boiling to preserve the color.

  5. Serve with small diced bread fried brown in butter.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Veal
Boiled down to shreds, it releases gelatin and flavor into the broth, giving body to the soup.
Egg yolk
Acts as a binder that holds the lobster meatballs together.
Butter
Combined with flour to thicken the soup and add richness.
Flour
Mixed with butter to form a roux that thickens the soup.

The step that matters

Simmer gently without boiling. Boiling a bisque after thickening can curdle the egg and flour mixture and dull the color. A gentle simmer keeps the soup smooth and the coral's color bright.

Swap the mace

How well each one fits the dish's main ingredients (veal, lobster, pepper, egg, butter, flour, bread):

  1. Parsleyfits better
  2. Nutmegfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against veal, lobster, pepper, egg, butter, flour, bread. 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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