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Lobster Cream

A steamed lobster and breadcrumb mixture flavored with anchovy sauce, cayenne pepper, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster Cream

Ingredients

Directions

Prepare the mixture

  1. Boil the milk and pour it over the breadcrumbs.

  2. Finely mince the lobster flesh and mix it with the breadcrumbs when they are nearly cold.

  3. Add the beaten eggs, cayenne pepper, anchovy sauce, and a little salt if necessary.

  4. Finally, mix in the cream.

Steam and serve

  1. Butter a mold, fill it with the mixture, cover with buttered paper, and steam for 1 hour.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  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

Eggs
Bind the mixture and set it into a firm, sliceable custard-like cake when steamed.
Breadcrumbs
Soak up the hot milk and cream to give the cake its body and a soft texture.
Cream
Adds richness and moisture, keeping the cake tender rather than dry.
Milk
Softens the breadcrumbs and adds moisture to the base mixture.
Lobster
Supplies the main flavour and tender flesh that the cake is built around.

The step that matters

Adding the lobster to the breadcrumbs. If the breadcrumbs are still very hot, they can cook the eggs early or make the mixture wet; letting them cool nearly to room temperature before adding the lobster helps keep the texture even.

“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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