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Lobster a LA Newberg

A lobster dish cooked with butter, sherry, egg yolks, and cream.

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

Ingredients

Directions

Cook the lobster

  1. Cut the lobster into small lumps.

  2. In a skillet, melt the butter and season with salt and pepper.

  3. Add the lobster and pour in the sherry, then cook for 10 minutes.

Finish and serve

  1. Stir in the beaten egg yolks and cream.

  2. Bring the mixture to a boil and 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. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Lobster
Provides the main body of the dish and its sweet, delicate meat.
Butter
Adds fat for richness and carries flavor into the pan.
Sherry
Adds acidity and aroma that balance the richness of the sauce.
Egg yolks
Thicken the sauce as they heat, giving it a smooth, custard-like body.
Cream
Adds richness and moisture, softening the sauce's texture.

The step that matters

Stir in the egg yolks, then bring to a boil. Egg yolks thicken through gentle heat. If the mixture gets too hot too fast, the yolks can scramble and curdle, leaving the sauce grainy instead of smooth.

“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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