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Lobster Cream

A baked lobster dish with bread crumbs, milk, cream, anchovy essence, cayenne, egg whites, and lobster sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lobster and anchovy work together. They rank in the top 4% of all ingredient pairs, and cooks put them together in 470 recipes. Both carry octanal, which smells fat, soap. The science ↓

Lobster Cream

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F in the steps is the modern equivalent, not the book's own figure.

Prepare the mixture

  1. Remove lobster meat from the shell and chop finely.

  2. Soak bread crumbs in milk for ten minutes.

  3. Add cream, seasonings, and beaten egg whites until stiff.

Bake and serve

  1. Turn mixture into one slightly buttered timbale mold and two slightly buttered Dario molds.

  2. Bake in a moderate oven (350°F / 175°C) as you would Lobster Timbales.

  3. Remove to a serving dish, placing the larger mold in the center and smaller molds on either end.

  4. Pour Lobster Sauce around, sprinkle with lobster coral, and garnish with pieces of lobster shell and 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. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

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

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

  3. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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

    Shared aroma: 2-undecenal (sweet).

  5. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 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
Provides the main flavour and the body of the cream.
Egg whites
Whipped until stiff, they lighten the mixture and help it set as it bakes.
Soft stale bread crumbs
Soaked in milk, they add body and help bind the mixture.
Cream
Adds richness and moisture, giving the custard a softer texture.

The step that matters

Add the beaten egg whites until stiff. Egg whites must be beaten to stiff peaks and folded in gently so they trap air; overmixing or deflating them leaves the molds dense rather than light.

“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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