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Lobster Sauce

A sauce made from lobster spawn, salt, boiled lobster meat, and melted butter.

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

Why it works: Lobster and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 909 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Sauce

Ingredients

Directions

Prepare the lobster

  1. Pound the lobster spawn with the coarse sea salt in a mortar.

  2. Chop the white meat of the boiled lobster into very small pieces.

Make and serve the sauce

  1. Melt enough butter to serve and stir in the pounded spawn and chopped lobster meat until well mixed and the butter turns a fine red.

  2. Keep the sauce simmering until it is hot but do not let it boil.

  3. Pour the sauce into a tureen and serve immediately.

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. Lobster + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

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

  2. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. 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

Lobster spawn
Gives the sauce its rich lobster flavour and its fine red colour in the butter.
White meat from boiled lobster
Adds the main lobster flavour and tender texture to the sauce.
Melted butter
Carries the lobster flavour and gives the sauce a smooth, rich body.

The step that matters

Keep the sauce simmering, not boiling. Butter emulsions can separate when overheated. Holding the sauce just hot, below a boil, keeps the butter smooth and stops the delicate lobster flavour from turning harsh.

“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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