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Common Lobster Sauce

A buttery sauce flavored with anchovies, mace, cayenne, and optional cream, finished with diced lobster flesh.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Cream and lobster 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 ↓

Common Lobster Sauce

Ingredients

Directions

Make the sauce

  1. Combine melted butter, anchovy essence, mace, and cayenne in a saucepan.

  2. Bring mixture to a boil, then stir in cream if using.

  3. Add diced lobster flesh and keep near heat until heated through. Do not let sauce boil again.

Serve

  1. Serve hot.

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. Cream + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

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

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

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

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

  4. Mace + creamtop 18% of all pairs
    Smell alikelow
    Cooked together4,009 recipes
  5. Butter + macetop 22% of all pairs
    Smell alikelow
    Cooked together11,405 recipes

    Shared aroma: linalool (floral, citrus).

Butter and mace barely smell alike, yet cooks put them together in 11,405 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

Melted butter
Provides fat and a rich, smooth body that carries the other flavours.
Anchovy essence
Adds a savoury, salty depth that enhances the lobster's flavour.
Cream
Adds richness and a softer, rounder texture to the sauce.
Lobster flesh
Supplies the main seafood flavour and tender bite of the sauce.

The step that matters

Do not let sauce boil again. Once the cream and butter are emulsified, boiling can cause the sauce to separate and turn greasy. Gentle heat keeps the lobster tender, since high heat toughens its proteins and makes it rubbery.

Swap the mace

How well each one fits the dish's main ingredients (butter, cream, lobster):

  1. Nutmegfits better
  2. Tarragonfits better
  3. Capersfits better
  4. Macethe original

Fit is the average pairing score against butter, cream, lobster. Candidates are from the same food group and used in at least 100 recipes.

“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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