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Lobster Pie

A baked dish of boiled lobster meat mixed with a seasoned broth, topped with pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Lobster Pie

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the lobster

  1. Boil the lobsters until cooked.

  2. Remove the tails and cut them in half. Remove the gut.

  3. Cut each tail into four pieces, placing them in a small dish.

  4. Add the meat from the claws and the picked meat from the body, discarding any furry parts.

  5. Beat the spawn and shells in a mortar.

Make the filling

  1. Stew them with water, vinegar, pepper, salt, and mace.

  2. Add the butter rolled in flour to the stew.

  3. Boil for a few minutes.

  4. Strain the mixture into the dish.

Bake

  1. Sprinkle with bread crumbs.

  2. Cover with pastry.

  3. Bake at 300°F (150°C) until the pastry is cooked.

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  3. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

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

  4. Pepper + macetop 16% of all pairs
    Smell alikelow
    Cooked together12,257 recipes

    Shared aroma: myristicin (spice, warm).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 for the filling.
Butter
Adds richness and fat to the stew, giving a silkier texture.
Flour
Thickens the stew when rolled into the butter and added to it.
Vinegar
Adds a sharp acidity that brightens the rich lobster flavour.
Mace
Adds a warm, aromatic spice flavour to the filling.

The step that matters

Adding the butter rolled in flour to the stew. Flour needs to be cooked in the hot liquid for a few minutes so it thickens fully and loses its raw starchy taste. Stirring it in evenly before boiling prevents lumps.

Swap the mace

How well each one fits the dish's main ingredients (lobster, vinegar, pepper, butter, flour, bread):

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

Fit is the average pairing score against lobster, vinegar, pepper, butter, flour, bread. 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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