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Pricasseed Lobster

A lobster dish cooked in a frying pan with milk or cream, butter, seasonings, and egg yolk, finished with sherry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 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 ↓

Pricasseed Lobster

Ingredients

Directions

Make the lobster

  1. In a frying pan, combine lobster meat, fat, coral, pepper, salt, milk or cream, water, butter, and Worcestershire sauce.

  2. Let the mixture simmer until the liquid turns a rich red color.

Finish and serve

  1. In a small bowl, rub flour into ½ tablespoon butter, then stir this into ½ cup hot milk.

  2. Add the beaten egg yolk to the mixture and stir well.

  3. When ready to serve, mix this into the lobster and add 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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Meat + lobstertop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

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

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lobster meat
Provides the main protein and the sweet, rich flavor of the dish.
Butter
Adds fat and richness, carrying flavor through the sauce.
Flour
Thickens the milk mixture so it gives body to the sauce.
Egg yolk
Enriches and thickens the sauce, giving it a smoother, creamier texture.
Milk or cream
Supplies moisture and creaminess to the sauce.

The step that matters

Adding the egg yolk. Egg yolk thickens when heated gently but can curdle or scramble if it boils. Stir the mixture well and keep the heat low so the sauce turns smooth 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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