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Sauce

Lobster Sauce

A sauce made from lobster meat, spawn, butter, and optional seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Lobster Sauce

Why it works: Butter and beef are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 10,847 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Lobster Sauce

Ingredients

Directions

Prepare the lobster

  1. Boil the live lobster until cooked.

  2. Remove the spawn and red coral into a mortar.

Make the sauce

  1. Add ½ ounce of butter and pound until smooth.

  2. Rub through a fine sieve with a wooden spoon.

  3. Cut the lobster meat into small squares or shred it with a fork.

  4. Mix the pounded spawn with melted butter until well combined.

  5. Add the lobster meat and warm gently without boiling to preserve color.

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.

Photo for illustrative purposes only · Contact us to use it

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 + beeftop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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

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

  3. Lobster + beeftop 25% of all pairs
    Smell alikelow
    Cooked together137 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Lobster spawn
Provides the rich flavor and the red color that gives the sauce its character.
Butter
Adds fat and smoothness, carrying flavor and giving the sauce a silky body.
Lobster meat
Supplies the texture and sweet, delicate flavor of the finished sauce.

The step that matters

Warm the lobster without boiling. Boiling can toughen the lobster meat and cause the butter emulsion to separate, and high heat can dull the red color from the spawn. Gentle warming keeps the sauce smooth and vivid.

“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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