Skip to main content
Sauce

Lobster Sauce

A buttery sauce flavored with lobster, anchovy essence, lemon juice, and cayenne pepper, finished with diced lobster flesh.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓
Lobster Sauce

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lobster Sauce

Ingredients

Directions

Make the sauce

  1. In a stewpan, heat the melted butter until just boiling.

  2. Add the lobster butter and stir until melted.

  3. Season with essence of anchovies, lemon juice, and cayenne pepper.

  4. Strain the sauce through a fine sieve into another stewpan.

  5. Add the diced lobster flesh and heat until hot.

Serve

  1. 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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + lobstertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

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

  4. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Lobster + peppertop 27% of all pairs
    Smell alikelow
    Cooked together2,247 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Melted butter
Forms the rich base of the sauce and carries its flavor.
Lobster butter
Adds concentrated lobster flavor and richness to the sauce.
Lobster flesh
Provides tender pieces of lobster meat that are heated through in the sauce.
Essence of anchovies
Adds savory depth that rounds out the seafood flavor.
Lemon juice
Adds acidity that brightens the rich butter.

The step that matters

Heat the lobster gently at the end. Lobster flesh is delicate and turns firm and rubbery when overheated. Heating it only until hot keeps it tender.

“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.

More lobster sauce recipes

Newburg 3 See all 230 →

You might also like

Hot Lemon Cream SauceHot Lemon Cream Sauce11 recipesWine Sauce (for stewed fruit)Wine Sauce (for stewed fruit)186 recipesCaper SauceCaper Sauce180 recipesBrown SauceBrown Sauce141 recipes