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Lobster a LA Newburq

Lobster à la Newburg is a lobster dish served with a cream sauce made from butter, heavy cream, egg yolk, sherry wine, and flour.

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 Newburq

Ingredients

Directions

Prepare the lobster

  1. Cut the lobster into pieces about the size of a hickory nut.

  2. In a pan, combine the lobster pieces with butter, salt, and pepper.

Make the sauce

  1. Thicken the mixture with heavy cream.

  2. Stir in the egg yolk and sherry wine.

  3. For the cream sauce, melt 1 ounce of butter in a saucepan.

  4. Mix in 2 ounces of flour and thin it down with boiling cream to the desired consistency.

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 body and sweet flavour of the dish.
Heavy cream
Adds richness and moisture, and thickens into a smooth sauce.
Egg yolk
Enriches and thickens the sauce as it sets gently with heat.
Flour
Thickens the butter into a roux that gives the cream sauce body.
Sherry wine
Adds acidity and aroma that balance the rich cream.

The step that matters

Stir in the egg yolk and sherry wine. Egg yolk thickens through gentle heat and can scramble if the sauce is boiling. Cook the sauce off the boil and stir steadily so it turns silky rather than grainy.

“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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