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Lobster Souffle

A soufflé made with lobster, whiting, cream, butter, flour, fish stock, eggs, and cayenne pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Whiting and lobster work together. They rank in the top 5% of all ingredient pairs, and cooks put them together in 73 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster Souffle

Ingredients

Directions

Prepare the base

  1. Remove the meat from the whiting and the coral from the lobster, pound them together in a mortar, and pass through a wire sieve.

  2. In a saucepan, melt 2 ounces of butter, add ½ cup of flour and the fish stock, and cook well to make a sauce.

Make the soufflé

  1. Pound the lobster meat with the whiting and sauce, adding the eggs one at a time until well combined.

  2. Pass the mixture through a fine sieve, then fold in whipped cream and a little cayenne pepper.

  3. Butter a soufflé mold, pour in the mixture, and bake until set.

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. Whiting + lobstertop 5% of all pairs
    Smell alikemoderate
    Cooked together73 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Whiting + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together135 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Fish + buttertop 12% of all pairs
    Smell alikemoderate
    Cooked together4,488 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

What each ingredient does

Eggs
Bind the mixture and help it rise and set into a light structure when baked.
Flour
Thickens the butter and stock into a sauce that gives the soufflé body.
Butter
Enriches the sauce base and adds flavour and richness to the mixture.
Whipped cream
Adds air-holding richness and a tender, moist texture to the finished soufflé.

The step that matters

Adding the eggs one at a time. Adding eggs gradually lets each one emulsify fully into the warm base, keeping the mixture smooth and stable. Dumping them in at once can cause curdling or a grainy texture that will not rise well.

“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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