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Gateau De Lobster

A baked lobster cake made with lobster, bread crumbs, milk, butter, eggs, and spices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Bread and butter 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 ↓

Gateau De Lobster

Ingredients

Directions

Prepare the base

  1. Boil the milk and pour it over the bread crumbs.

  2. Add the salt, butter, pepper, cayenne, and egg yolks.

Mix and bake

  1. In a mortar, combine this mixture with the lobster and pound until thoroughly mixed.

  2. Butter a plain or fancy mold and coat it with the brown bread crumbs.

  3. Pour the lobster mixture into the mold and bake for 30 minutes or until firm.

  4. Turn out the gateau and garnish with green parsley.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Bread + milktop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

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

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 cake and provides its flavour.
Bread crumbs
Soak up the hot milk to give the mixture body and a soft, tender crumb.
Egg yolks
Bind the mixture and help it set firm when baked.
Milk or cream
Moistens the bread crumbs, keeping the cake tender and moist.
Butter
Adds richness and fat for a softer texture and flavour.

The step that matters

Baking until firm. Egg yolks set when heated, so the cake must bake until firm throughout. Underbaking leaves it loose and wet, while overbaking can make it dry and rubbery.

“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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