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Lobster, Baked

Lobster coated in beaten egg and butter, boiled until cooked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Lobster, Baked

Ingredients

Directions

Prepare the mixture

  1. Moisten the lobster thoroughly with beaten egg.

  2. Add the egg gradually.

  3. Test the mixture by dropping a little into boiling water.

  4. Once the proper consistency is obtained, form the mixture into moderate-sized balls.

Cook and serve

  1. Drop the balls into boiling stock or salted water and cook gently for 15 to 20 minutes.

  2. Serve with melted butter poured over the top.

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. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  2. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Lobster + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together1,484 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Lobster
Forms the main body of the balls and supplies the dish's flavor.
Beaten egg
Binds the lobster together and sets when heated, holding the balls in shape.
Butter
Adds richness and fat, and a smooth finish when poured over the top.

The step that matters

Test the mixture's consistency before forming balls. Egg sets when heated, so the amount added decides firmness. Testing a small piece in boiling water shows whether the balls will hold together or fall apart during cooking.

“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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