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Another Lobster Sauce

A sauce made from lobster spawn, butter, and lobster meat, heated until hot but not boiling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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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 ↓

Another Lobster Sauce

Ingredients

Directions

Prepare the spawn

  1. Pound the spawn of the lobster very finely.

  2. Rub it through a sieve.

  3. Mix the spawn with ½ cup of melted butter.

Finish the sauce

  1. Add the lobster meat and heat the mixture until hot, but do not allow it to boil.

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

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

  2. Butter + meattop 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 colour and a concentrated lobster flavour.
Melted butter
Adds fat for a smooth, rich texture and carries the flavour.
Lobster meat
Adds tender pieces and a sweet, fresh lobster flavour.

The step that matters

Heat without boiling. Boiling can make the butter separate and turn the sauce greasy and grainy. Gentle heating keeps the emulsion smooth and stops the lobster meat from toughening.

“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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