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Lobster Sauce

A sauce of drawn butter, lobster coral, lemon juice, cayenne and minced lobster meat.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Lobster Sauce

Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lobster Sauce

Ingredients

Directions

  1. Make a rich drawn butter.

  2. Beat the coral of a lobster smooth with 1 tablespoon of butter.

  3. Add the juice of half a lemon, cayenne pepper, and salt.

  4. Finally, mix in ½ cup of minced lobster meat.

  5. Heat the mixture and serve.

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.

Photo for illustrative purposes only · Contact us to use it

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Lobster + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Butter + lobstertop 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

Drawn butter
Provides rich fat that carries flavor and gives the sauce a smooth, coating body.
Lobster meat
Supplies the main seafood flavor and tender bite in the finished sauce.
Lemon juice
Adds acidity that brightens the rich butter and balances its heaviness.

The step that matters

Heat the mixture and serve. Heating too hard can split the butter emulsion and toughen the lobster meat. Gentle heat keeps the sauce smooth and the lobster tender.

“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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