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Lobster Sauce

A sauce made from boiled lobster, its spawn, and butter, optionally flavored with various seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Lobster Sauce

Why it works: Butter and beef are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Lobster Sauce

Ingredients

Directions

Prepare the lobster

  1. Boil the live lobster until cooked.

  2. Remove the spawn and red coral into a mortar.

Make the sauce

  1. Add butter to the mortar and pound the mixture until smooth.

  2. Rub the mixture through a fine sieve with a wooden spoon.

  3. Cut the lobster meat into small squares or shred it with a fork.

  4. Mix the pounded spawn with melted butter until well combined.

  5. Add the lobster meat.

  6. Warm gently without boiling.

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.

Photo for illustrative purposes only · Contact us to use it

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. Butter + beeftop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  2. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

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

  3. Lobster + beeftop 25% of all pairs
    Smell alikelow
    Cooked together137 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Lobster
Supplies the meat and the spawn and coral that give the sauce its body and flavour.
Butter
Adds richness and a smooth, glossy texture that carries the lobster flavour.

The step that matters

Warm gently without boiling. Egg-rich and protein-based sauces can curdle or turn grainy when overheated, and the butter can separate. Gentle heat keeps the sauce smooth and the lobster tender.

“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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