Skip to main content
Main

Lobster a LA Careme

A lobster dish made with lobster forcemeat, a salpicon of prawns, truffles, and artichoke bottoms, finished with tartare sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
Jump to recipe ↓

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 Careme

Ingredients

Directions

Prepare the molds

  1. Preheat the poaching water.

  2. Line small dariole molds with lobster forcemeat.

Fill and poach

  1. In each mold, place a small amount of salpicon made from prawns, truffles, and artichoke bottoms, all cut into discs and mixed with tartare sauce.

  2. Fill the molds with more forcemeat and poach until cooked.

Cool and serve

  1. Set the molds on ice to cool.

  2. Once cooled, unmold and arrange in a circular row on a serving plate.

  3. Drizzle with tartare sauce and serve.

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. Truffle + artichoketop 13% of all pairs
    Smell alikemoderate
    Cooked together240 recipes

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

  3. Artichoke + saucetop 16% of all pairs
    Smell alikemoderate
    Cooked together462 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Lobster + truffletop 19% of all pairs
    Smell alikelow
    Cooked together155 recipes

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

  5. Truffle + saucetop 22% of all pairs
    Smell alikelow
    Cooked together1,490 recipes

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

What each ingredient does

Lobster forcemeat
Forms the molded body of each portion and sets firm when poached.
Salpicon of prawns
Adds chunky texture and savory flavor inside the forcemeat.
Truffles
Contributes a strong earthy aroma that stands out in the filling.
Artichoke bottoms
Adds a tender, mild body that contrasts with the forcemeat.
Tartare sauce
Adds acidity and richness to the filling and the finished dish.

The step that matters

Poach until cooked, then chill on ice. Forcemeat is a delicate emulsion of raw seafood. Poaching gently sets it without curdling or toughening, and chilling on ice firms it so the molds unmold cleanly and hold their shape.

“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.

You might also like

Lobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesArtichoke SoupArtichoke Soup55 recipesLobster BallsLobster Balls7 recipes