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Lobster Neuburg

A lobster dish simmered in sherry, butter, egg yolks, and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Neuburg

Ingredients

Directions

Cook the lobster

  1. Place a saucepan over medium heat and add half the butter.

  2. Once the butter is hot, add the lobster pieces (previously boiled and cut).

  3. Pour in the sherry, cover the pan, and let it simmer slowly.

Finish the sauce

  1. In a bowl, dilute the egg yolks with the cream.

  2. Add the egg mixture to the lobster along with the remaining butter.

  3. Cook slowly, stirring gently, and serve hot.

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Sherry + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. 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
Provides the main body of the dish and its sweet, delicate meat.
Egg yolks
Thicken the cream and sauce gently as they cook, giving a smooth, rich texture.
Cream
Adds richness and moisture, and combines with the yolks to form a smooth sauce.
Sherry
Adds acidity and aromatic depth as it simmers with the lobster.
Butter
Adds fat and rich flavour to the lobster and carries the sauce's taste.

The step that matters

Adding the egg mixture. Egg yolks thicken at about 70°C and can scramble if the heat is too high or the mixture is added to a boiling pan. Keep the heat low and stir gently so the sauce stays smooth and creamy.

“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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