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Lobster a LA Newburg

A lobster dish cooked with butter, cream, egg yolk, sherry, and flour to make a sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 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 hickory nut.

  2. In a pan, melt the butter and add the lobster pieces.

  3. Season with salt and pepper.

Make the sauce

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

  2. Mix in the flour.

  3. Thin down with boiling cream to the desired consistency.

  4. Thicken with heavy cream.

  5. 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
Provides the main sweet, tender meat that the sauce coats.
Butter
Adds richness and flavor to the lobster and the cream sauce.
Heavy cream
Forms the body of the sauce and gives it a smooth, rich texture.
Egg yolk
Enriches and thickens the sauce, giving it a silky body.
Sherry wine
Adds acidity and aromatic depth to the rich cream sauce.
Flour
Forms a roux with the butter that thickens the cream sauce.

The step that matters

Stir in the egg yolk and sherry wine. Egg yolk can curdle or scramble if the sauce is too hot, so add it off the heat or with the sauce only warm, stirring constantly. Thinning with boiling cream afterward helps keep the sauce 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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