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Lobster Beaugency

A lobster stuffed with diced lobster flesh, Parmesan, truffles, and cream sauce, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 Beaugency

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Cut the medium-sized lobster in half.

Make the filling

  1. In a sauté pan, melt a little butter and add the diced lobster flesh.

  2. When hot, add grated Parmesan cheese, truffles, and a little cream sauce.

  3. Let the mixture boil for a few minutes.

Bake and serve

  1. Fill the lobster shell with the mixture and bake in a 400°F (200°C) oven.

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. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Butter + parmesan cheesetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  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

Lobster
Provides the main meat that the filling and shell are built around.
Grated parmesan cheese
Melts into the filling, adding savory flavor and a salty, browned richness.
Truffles
Adds a strong earthy aroma that flavors the filling.
Cream sauce
Keeps the filling moist and creamy so it does not dry out in the oven.
Heavy cream
Adds fat and smoothness, giving the sauce a rich, silky texture.
Butter
Adds fat and flavor to the pan where the lobster flesh is first cooked.

The step that matters

Boil the filling only a few minutes. Lobster protein toughens quickly when overcooked, so the diced flesh should be heated just until hot and combined. Over-boiling the cream sauce can also cause it to thicken too much or separate, leaving a dry, rubbery filling.

“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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