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Homard a LA Newbury {Creamed Lobster}

A creamed lobster dish served on toasted or fried bread, garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Homard a LA Newbury {Creamed Lobster}

Ingredients

Directions

Prepare the lobster

  1. Remove the meat from the lobster and chop it finely.

Make the creamed lobster

  1. Beat the yolks of the eggs and mix with the cream, lemon juice, salt, cayenne pepper, and nutmeg.

  2. Melt the butter in a stewpan, then add the minced lobster and cook while stirring for a few minutes.

  3. Add the cream mixture and stir continuously until it thickens.

Serve

  1. Serve on small rounds of toasted or fried bread and garnish with parsley.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Eggs
Egg yolks thicken the cream mixture as they set with gentle heat, giving the lobster a smooth body.
Double cream
Adds richness and moisture, and combines with the egg yolks to form the creamy coating.
Lobster
Main protein; its meat forms the body of the dish once cooked briefly in butter.
Butter
Fat that cooks the minced lobster and carries flavour through the dish.
Lemon juice
Adds a touch of acidity that brightens the rich cream and egg mixture.

The step that matters

Stir the cream mixture continuously as it thickens. Egg yolks can curdle or scramble if they get too hot or are left still over heat. Constant stirring spreads the heat evenly so the mixture thickens smoothly into a custard-like sauce.

“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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