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Lobster Soup

A soup made from young hen lobsters, veal broth, butter, flour, egg yolk, spices, and lemon.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Lobster and anchovy work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 470 recipes. Both carry octanal, which smells fat, soap. The science ↓

Lobster Soup

Ingredients

Directions

Prepare the lobsters

  1. Boil the lobsters until cooked, then let them cool.

  2. Split the tails, remove the meat, and crack the claws.

  3. Take out the coral and soft part of the body; bruise some coral in a mortar.

  4. Pick out the meat from the chines and mix it with the bruised coral.

Make the forcemeat and broth

  1. Make forcemeat balls by adding mace, nutmeg, lemon peel, anchovy, cayenne, and the egg yolk.

  2. In a pot, boil the veal broth with the bruised small legs and chine for 20 minutes, then strain.

  3. Thicken the soup by bruising the live spawn with butter and flour, then rub through a sieve.

Finish and serve

  1. Add the lobster meat and remaining coral to the soup, simmer gently for 10 minutes without boiling.

  2. Serve in a tureen, adding lemon juice and anchovy essence.

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 + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Butter + anchovytop 13% of all pairs
    Smell alikemoderate
    Cooked together3,697 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Veal + anchovytop 14% of all pairs
    Smell alikelow
    Cooked together456 recipes

    Shared aroma: hexanol (green, fruity).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lobsters
Provide the main meat and coral, which give the soup its substance and rich flavour.
Veal broth
Forms the liquid base of the soup and carries its flavour.
Butter
Combines with flour and spawn to enrich and thicken the soup.
Flour
Thickens the soup as it binds with butter and spawn.
Egg yolk
Binds the forcemeat balls so they hold together.
Lemon juice
Adds acidity that brightens the finished soup.

The step that matters

Simmer gently without boiling. Boiling toughens the delicate lobster meat and can cause the thickened soup to separate or lose its smooth texture, so the soup should only simmer.

Swap the mace

How well each one fits the dish's main ingredients (lobster, veal, butter, flour, egg, lemon, anchovy):

  1. Capersfits better
  2. Parsleyfits better
  3. Tarragonfits better
  4. Macethe original

Fit is the average pairing score against lobster, veal, butter, flour, egg, lemon, anchovy. Candidates are from the same food group and used in at least 100 recipes.

“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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