Skip to main content
Main

Boudinettes of Lobsters, Prawns, or Shrimps

A seafood dish of lobster, prawns, or shrimp cooked in butter and spices, served in small cups with clear butter and white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

Why it works: Lobster and butter are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Boudinettes of Lobsters, Prawns, or Shrimps

Ingredients

Directions

Prepare

  1. Prepare the lobsters, prawns, or shrimps by shelling them quickly and touching them as little as possible.

  2. In an enamelled saucepan, combine the lobsters, prawns, or shrimps with butter and spices.

Heat and serve

  1. Place the saucepan over a gentle fire to heat the seafood gradually, shaking it occasionally to mix the seasoning.

  2. Do not allow the seafood to boil; remove from heat when heated through and the butter is close to simmering.

  3. Let the seafood sit in the saucepan for a few minutes, then transfer it evenly into small round cups.

  4. Pour clear butter over the seafood and serve with a little rich white sauce colored with lobster coral around the cups.

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 + 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

Lobsters, prawns, or shrimps
Forms the main body of the dish and provides its sweet, delicate seafood flavor.
Butter
Carries the seasoning and adds richness and a smooth, moist texture to the seafood.

The step that matters

Avoid boiling the seafood. Boiling toughens the delicate protein in shellfish, making it rubbery and dry. Heating gently until just warmed through keeps it tender and juicy.

“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 recipesLobster BallsLobster Balls7 recipesTomato SoupTomato Soup526 recipes