Skip to main content
Main

Lobster Sausages

Lobster sausages made from lobster flesh and coral, shaped, baked, and served dry or with a white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Lobster and butter are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Lobster Sausages

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Pound the lobster flesh as for cutlets.

  2. Mix half or more of the coral with the lobster flesh.

  3. Shape the mixture into small sausages.

  4. Sprinkle with powdered coral.

  5. Brush with clarified butter if desired.

Bake and serve

  1. Bake in a Dutch or American oven at 400°F (200°C) until cooked through.

  2. Serve dry or with a rich white sauce colored with lobster coral.

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 + buttertop 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

Lobster flesh
Forms the main body of the sausage and sets into a firm, tender texture when cooked.
Lobster coral
Adds rich lobster flavor and a deep color to the sausage and its sauce.
Clarified butter
Adds fat that promotes gentle browning and a rich mouthfeel on the surface.

The step that matters

Bake until cooked through. Lobster flesh turns from translucent to opaque and firm as its proteins set with heat. Underbaking leaves it soft and watery, while overbaking makes it dry and rubbery, so the sausages should be checked for doneness rather than left by time alone.

“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.

You might also like

Lobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesLobster BallsLobster Balls7 recipesTomato SoupTomato Soup526 recipes