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Lobster A'LA Newberg

A creamy lobster dish with butter, mushrooms, Madeira wine, eggs, and cream.

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

Prepare the lobster

  1. Split the lobsters, remove the meat from the shells, and dice it.

Make the Newberg

  1. In a saucepan, melt the butter and add the lobster meat, seasoning with salt and red pepper.

  2. Add the diced mushrooms and cook for 5 minutes.

  3. Pour in the Madeira wine and stir.

  4. In a bowl, beat together the eggs and cream, then add to the lobster mixture.

  5. Cook until the mixture thickens.

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 + mushroomtop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  4. Pepper + mushroomtop 11% of all pairs
    Smell alikemoderate
    Cooked together13,580 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Mushroom + creamtop 15% of all pairs
    Smell alikelow
    Cooked together4,500 recipes

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

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

What each ingredient does

Lobster
Provides the main sweet, tender meat that forms the body of the dish.
Butter
Carries flavor and adds richness as it melts and coats the lobster.
Eggs
Thicken the sauce as they heat, giving it a smooth, custard-like body.
Cream
Adds richness and moisture, and combines with the eggs to form a silky sauce.
Madeira wine
Adds depth and a slightly sweet, nutty aroma to the sauce.
Mushrooms
Contribute earthy flavor and a tender, meaty texture.

The step that matters

Cook until the mixture thickens. Eggs thicken when heated gently; if the heat is too high or they cook too long, they can curdle and the sauce turns grainy. Stir constantly over moderate heat and stop once it coats a spoon.

“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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