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Lobster a LA Newburg

A lobster dish served with a butter and cream sauce flavored with egg yolk and sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster a LA Newburg

Ingredients

Directions

Prepare the lobster

  1. Cut the lobster into pieces about the size of a half dollar.

  2. Melt the butter in a pan, add the lobster pieces, and season with salt and pepper.

Make the cream sauce

  1. Melt 1 ounce of butter in a saucepan for the cream sauce.

  2. Mix in 2 ounces of flour.

  3. Thin the sauce to proper consistency with boiling heavy cream.

Finish the dish

  1. Thicken the mixture with heavy cream sauce.

  2. Stir in the egg yolk and sherry wine.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Butter + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

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 dish and provides its sweet, rich seafood flavor.
Butter
Adds richness and carries flavor when the lobster is cooked and when the sauce is made.
Flour
Thickens the cream sauce by swelling with heat and binding the liquid.
Heavy cream
Gives the sauce body, smoothness and richness as it is thinned to consistency.
Egg yolk
Enriches and thickens the sauce, adding body and a smooth texture.
Sherry wine
Adds acidity and aromatic depth that balances the richness of the cream and butter.

The step that matters

Stir in the egg yolk and sherry wine. Egg yolk thickens when heated gently but can curdle or scramble if the sauce is too hot. Add it off the heat or with the sauce below a simmer, stirring constantly, so the sauce stays smooth.

“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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