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Lobster 4 LA Newburg

A lobster dish with cream, egg yolks, butter, and seasonings, served over shredded wheat biscuit toast.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster 4 LA Newburg

Ingredients

Directions

Make the lobster

  1. In a pan, melt the butter with salt, paprika, and onion juice.

  2. Add the lobster and stir, cooking slowly for three minutes.

Finish and serve

  1. Mix the cream, nutmeg, and egg yolks together, then add to the lobster mixture.

  2. Stir slowly until thickened and serve on shredded wheat biscuit toast.

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. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

  2. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Cream + nutmegtop 13% of all pairs
    Smell alikemoderate
    Cooked together7,920 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

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

  5. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lobster meat
Provides the main protein and sweet, delicate flavour of the dish.
Egg yolks
Thicken the cream sauce as they set gently with heat, adding richness.
Thin cream
Forms the liquid base of the sauce and adds richness and moisture.
Butter
Adds fat and flavour as the base for cooking the lobster.

The step that matters

Stir slowly until thickened. Egg yolks thicken the sauce only through gentle heat. If the mixture gets too hot or boils, the yolks can scramble and turn the sauce grainy, so keep the heat low and stir constantly.

Swap the onion

How well each one fits the dish's main ingredients (lobster, meat, cream, egg, nutmeg, butter):

  1. Potatofits better
  2. Spinachfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against lobster, meat, cream, egg, nutmeg, butter. 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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