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Lobster Creams

A creamy lobster dish made with lobster, cream, mayonnaise sauce, and optional tarragon vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and tarragon match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 2,399 recipes. Both carry estragole, which smells anise, licorice. The science ↓

Lobster Creams

Ingredients

Directions

Prepare

  1. Chop the lobster into small pieces.

  2. Add the mayonnaise sauce to the chopped lobster and mix well.

  3. Whip the cream until soft peaks form, then gently fold in the lobster mixture.

  4. Season with salt and pepper to taste.

Serve

  1. Serve in ramekin cases and sprinkle with lobster coral on top if desired.

  2. If preferred, omit the mayonnaise and use tarragon vinegar instead.

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. Pepper + tarragontop 5% of all pairs
    Smell alikestrong
    Cooked together2,399 recipes

    Shared aroma: estragole (anise, licorice).

  2. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

  4. Tarragon + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together2,547 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Cream
Whipped to soft peaks, it lightens the mixture and gives a airy, creamy texture.
Mayonnaise sauce
Adds richness and fat, carrying flavour and helping bind the lobster into a smooth mixture.
Lobster
Forms the main body of the dish, providing the sweet meat and substance of the cream.

The step that matters

Folding in the whipped cream. Cream whips best when cold, and folding gently keeps the air bubbles intact; overmixing deflates the foam and leaves a dense, loose texture.

“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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