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Lobster Creamed

A lobster dish cooked in butter, egg yolks, cream, lemon, and spices, served over toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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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 Creamed

Ingredients

Directions

Prepare

  1. Chop the lobster flesh finely.

Make the creamed lobster

  1. In a pan, cook the lobster in butter for 6 to 7 minutes, stirring constantly.

  2. In a bowl, mix the egg yolks and cream together.

  3. Add the egg and cream mixture along with the lemon juice, salt, pepper, and nutmeg to the pan.

  4. Stir over low heat until the mixture thickens.

Serve

  1. Serve the mixture on the toasted bread pieces, garnish with parsley, and serve hot.

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

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

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  4. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  5. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

What each ingredient does

Lobster
Provides the main flesh that forms the body of the dish.
Egg yolks
Thicken the cream mixture as they set gently over low heat.
Cream
Adds richness and moisture, giving the mixture a smooth, silky texture.
Butter
Cooks the lobster and adds fat and rich flavour.

The step that matters

Stir over low heat until the mixture thickens. Egg yolks set by gentle heat, and high heat can curdle them into a grainy texture. Keep the heat low and stir constantly so the custard-like mixture thickens smoothly.

“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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