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Sauce

Lobster Sauce

A sauce made by melting butter and adding lobster meat, served warm with boiled fish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Lobster Sauce

Why it works: Lobster and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 909 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Sauce

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan over low heat.

  2. Cut the lobster meat into small pieces.

  3. Add the lobster pieces to the melted butter.

  4. Stir well to combine and heat through.

Serve

  1. Serve warm as a sauce for boiled fish.

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. Lobster + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Butter + lobstertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

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

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

What each ingredient does

Butter
Melts to form the rich fat base that carries the sauce's flavour and coats the lobster.
Lobster
Supplies the sweet, delicate seafood flavour and tender meat that gives the sauce its character.

The step that matters

Heating the lobster in the butter. Over-high heat can make butter separate and make lobster meat tough and rubbery. Gentle heat keeps the butter smooth and the lobster tender while it warms through.

“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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