Skip to main content
Main

Curried Lobster

A lobster dish simmered with ham, cayenne, salt, white soup, cream, curry powder, and flour.

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

Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Curried Lobster

Ingredients

Directions

Prepare the lobster

  1. Remove the meat from the lobster shells and place it in a shallow saucepan.

  2. Add the ham, Cayenne pepper, and salt to the saucepan.

Make the curry

  1. Mix the white soup and cream, then pour it over the lobster meat.

  2. Heat the mixture on the stove and let it simmer for about 1 hour.

  3. After an hour, add the curry powder and flour mixed with a little liquid from the pot.

  4. Cook for an additional 3 minutes until the curry is ready to serve.

Serve

  1. Serve with a rim of well-boiled rice or separately if desired.

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

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

  2. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

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

  3. Meat + hamtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

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

  4. Meat + ricetop 13% of all pairs
    Smell alikemoderate
    Cooked together1,481 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

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

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

What each ingredient does

Lobster meat
Forms the main body of the dish and provides its savoury, delicate flavour.
White soup
Provides the liquid base that carries and softens the other flavourings.
Cream
Adds richness and a smoother, silkier texture to the sauce.
Curry powder
Supplies the spiced aroma and colour that define the dish.
Flour
Thickens the simmering liquid into a sauce through starch gelatinisation.

The step that matters

Adding the flour mixture. Flour must be mixed with a little hot liquid before it goes into the pot, otherwise it clumps and the sauce turns lumpy. Cooking it through also removes the raw starch taste.

“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

Lobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesRice FrittersRice Fritters84 recipesMeat CroquettesMeat Croquettes52 recipes