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Lobster a LA Newberg

A creamy lobster dish flavored with butter, flour, cream, egg yolks, lemon or sherry, and bicarbonate of soda.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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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 a LA Newberg

Ingredients

Directions

Make the Newberg

  1. Heat the butter in a pan and add the lobster meat.

  2. In a bowl, mix the cream and egg yolks, then add the flour to create a smooth paste.

  3. Stir the cream mixture into the lobster to avoid lumps.

  4. Season with lemon juice or sherry, salt, pepper, and bicarbonate of soda.

Serve

  1. Serve very hot on toast or crackers.

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

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

  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 + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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 and sweet flavor of the dish.
Egg yolks
Thicken the cream into a rich sauce when gently heated.
Cream
Adds richness and moisture, forming the base of the sauce.
Flour
Thickens the cream mixture so the sauce holds together.
Butter
Adds fat and flavor, helping start the dish in the pan.

The step that matters

Stir the cream mixture into the lobster to avoid lumps. Egg yolks and flour can curdle or clump if they meet heat unevenly. Blending them smoothly first and stirring them in gently keeps the sauce silky.

“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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