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Bashawed Lobster

Bashaw'd Lobster is a baked lobster dish with onion, parsley, anchovy sauce, cayenne pepper, butter, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Bashawed Lobster

Ingredients

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Cut the leftover lobster pieces into small pieces using a knife and fork.

  2. Chop the onion and parsley, then mix them with the lobster pieces.

  3. Add the anchovy sauce and cayenne pepper to the mixture.

  4. Incorporate the butter pieces into the lobster mixture.

Bake and serve

  1. Fill the lobster shells with the mixture and cover with fine bread crumbs.

  2. Place the shells in a preheated oven at 350°F (175°C) for 10 minutes or until heated through.

  3. Garnish with fried parsley before serving.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  4. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

What each ingredient does

Leftover lobster
Forms the main body of the filling and provides the seafood flavor.
Butter
Adds richness and moisture, helping the filling stay tender as it heats.
Fine bread crumbs
Form a crisp topping that browns in the oven and helps hold moisture in the filling.
Anchovy sauce
Adds savory depth and salty umami to the lobster filling.

The step that matters

Bake until heated through. The lobster is already cooked, so it only needs gentle heating. Overbaking toughens its proteins and dries the filling, while underheating leaves it unsafe to eat.

Swap the onion

How well each one fits the dish's main ingredients (lobster, parsley, anchovy, sauce, pepper, butter, bread):

  1. Shallotfits better
  2. Capsicumfits better
  3. Mustardfits about as well
  4. Onionthe original

Fit is the average pairing score against lobster, parsley, anchovy, sauce, pepper, butter, 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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