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Lobster Cream

A custard-like dish made with lobster, anchovy essence, bread crumbs, milk, cream, cayenne, and egg whites.

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

Prepare

  1. Remove lobster meat from shell and chop finely.

  2. Cook bread and milk for 10 minutes.

Make the mixture and bake

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

  2. Turn mixture into one slightly buttered timbale mould and two slightly buttered Dario moulds.

  3. Bake as you would Lobster Timbales.

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. Anchovy + breadtop 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
Forms the main body of the mixture and gives the dish its flavor.
Soft stale bread crumbs
Absorbs milk and helps bind the lobster into a soft mass.
Egg whites
Whipped to stiffness, they give the cream a light, airy structure that sets when baked.
Cream
Adds richness and moisture, keeping the baked mixture tender.

The step that matters

Whipping the egg whites until stiff. Egg whites must be beaten to stiff peaks so they trap air and hold the mixture up; under-whipped or deflated whites leave a dense result, while overbeating makes them grainy and prone to weeping.

“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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