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Sauce

Lobster Sauce

A sauce made from boiled lobster spawn, butter, and optional 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 lobster until cooked, then pick out the spawn and red coral into a mortar.

  2. Cut the lobster meat into small squares or pull it apart with a fork.

Make the sauce

  1. Add the butter to the mortar and pound until smooth, then rub through a fine sieve.

  2. Mix the pounded spawn with enough melted butter until well combined.

  3. Add the lobster meat to the mixture and warm gently without boiling to maintain color.

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 spawn and coral
Gives the sauce its rich flavor and characteristic red color.
Butter
Adds fat for a smooth, rich texture and carries the flavor of the spawn.
Lobster meat
Provides the main body and texture of the sauce.

The step that matters

Warm gently without boiling. Boiling can cause the butter emulsion to separate and can dull the bright red color from the coral, so the sauce should only be heated until warm.

“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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