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To Pot Lobsters

A baked lobster dish cooked in butter with mace, white pepper, nutmeg, and sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Mace and nutmeg are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 6,557 recipes. Both carry myristicin, which smells spice, warm. The science ↓

To Pot Lobsters

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the lobster

  1. Half boil the lobsters and remove the meat, cutting it into small bits.

  2. Season the meat with mace, white pepper, nutmeg, and salt.

Bake

  1. Press the meat into a pot and cover with butter.

  2. Bake at 350°F (175°C) for 30 minutes.

Finish

  1. Add the spawn to the pot.

  2. Once cooled, remove the lobster and place it back into the pot with some butter.

  3. Beat the remaining butter with some of the spawn, then mix it to cover the lobster.

  4. Strain the mixture and add Cayenne if desired.

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. Mace + nutmegtop 4% of all pairs
    Smell alikemoderate
    Cooked together6,557 recipes

    Shared aroma: myristicin (spice, warm).

  2. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  3. Mace + white peppertop 9% of all pairs
    Smell alikemoderate
    Cooked together1,695 recipes

    Shared aroma: myrcene (balsamic, herbaceous).

  4. White pepper + nutmegtop 13% of all pairs
    Smell alikelow
    Cooked together1,375 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Mace + peppertop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

Mace and pepper barely smell alike, yet cooks put them together in 12,257 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
Provides the main meat that forms the body of the dish.
Butter
Adds richness and moisture, and coats the meat to help keep it from drying out while baking.
Mace
Adds a warm, aromatic spice flavor to the meat.
Nutmeg
Adds a warm, aromatic spice flavor that complements the lobster.

The step that matters

Covering the pressed meat with butter before baking. The butter coats the meat and slows moisture loss during the 30-minute bake. Without enough fat over the surface, the lobster can dry out and turn tough.

Swap the white pepper

How well each one fits the dish's main ingredients (lobster, mace, nutmeg, butter, pepper):

  1. Cinnamonfits better
  2. Clovefits better
  3. Allspicefits better
  4. White pepperthe original

Fit is the average pairing score against lobster, mace, nutmeg, butter, pepper. 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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