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Lobster a LA Newburg

A creamy lobster sauce served over crackers or toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster a LA Newburg

Ingredients

Directions

Make the sauce

  1. Heat the cream in a chafing dish.

  2. Add the butter and flour, stirring until smooth.

  3. Add the lobster and bring to a boil.

  4. Stir in the beaten eggs and season with salt, red pepper, mustard, and Worcestershire sauce.

Finish and serve

  1. Cook thoroughly and serve over crackers or toast.

  2. Add green peas if desired.

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 + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Mustard + peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cream
Forms the body of the sauce and carries the lobster's rich flavor.
Eggs
Thicken the sauce as they cook and give it a smooth, creamy texture.
Butter
Adds fat and richness, and combines with flour to start the sauce.
Lobster
Provides the main flavor and tender, sweet meat.
Flour
Thickens the butter and cream so the sauce holds together smoothly.

The step that matters

Stir in the beaten eggs. Eggs thicken when heated but can curdle or scramble if they get too hot or cook too fast. Add them gradually off direct high heat and keep stirring so the sauce stays smooth.

Swap the mustard

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

  1. Spinachfits about as well
  2. Shallotfits about as well
  3. Chivefits about as well
  4. Mustardthe original

Fit is the average pairing score against cream, egg, butter, lobster, flour, pepper, sauce. 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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