Skip to main content
Main

Lobster, Creamed

Creamed lobster made with lobster stock, cream, roux, and seasonings, served over potato or rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Pepper and lemon 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, Creamed

Oven, in the book's wordsA slow oven

Ingredients

Directions

Make the stock

  1. Boil down the lobster shell to make stock and reduce it to ½ cup.

Make the creamed lobster

  1. In a saucepan, combine the stock with the scraggly part of the lobster and bring to a boil.

  2. Add ½ cup of cream and the firm lobster flesh cut into dice.

  3. Stir in the roux to thicken the mixture until it drops from the spoon.

  4. Remove from heat and mix in 1 teaspoon of lemon juice, salt, cayenne, anchovy essence, and lobster coral if using.

Serve

  1. Serve on a hot dish with a potato border or rice.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

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

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

  4. Cream + anchovytop 15% of all pairs
    Smell alikemoderate
    Cooked together798 recipes

    Shared aroma: octanal (fat, soap).

  5. Lemon + anchovytop 16% of all pairs
    Smell alikemoderate
    Cooked together2,080 recipes

    Shared aroma: decanal (soap, orange peel).

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 of the dish, with firm flesh for texture and shell for stock.
Cream
Adds richness and a smooth, silky body to the sauce.
Roux
Thickens the liquid so the mixture clings to the lobster and holds its shape.
Lobster stock
Carries the lobster flavour and forms the liquid base of the sauce.

The step that matters

Stir in the roux to thicken the mixture until it drops from the spoon.. Roux thickens through starch that swells as it heats in liquid. Adding it too quickly or without enough simmering can leave lumps or a sauce that stays thin, so stir steadily while it thickens.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesLobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesLobster BallsLobster Balls7 recipes