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A More Expensive Lobster Sauce

A sauce made with butter, cream, and diced lobster.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Cream and lobster are a kitchen classic. They rank in the top 6% of all ingredient pairs, and 1,050 recipes mention both. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

A More Expensive Lobster Sauce

Ingredients

Directions

  1. Melt the butter in a saucepan.

  2. Add the cream and stir to combine.

  3. Add the diced lobster pieces.

  4. Let it simmer gently for about 5 minutes.

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 aroma chemistry they share, and how many recipes mention both.

  1. Cream + lobstertop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together1,050 recipes

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

  2. Butter + creamtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

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

  3. Butter + lobstertop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

What each ingredient does

Butter
Adds richness and a smooth, rounded fat flavor to the sauce.
Cream
Gives the sauce body and a silky, pourable texture.
Lobster
Provides the main flavor and the tender pieces that make the sauce substantial.

The step that matters

Let it simmer gently for about 5 minutes.. Cream can separate or turn grainy if it boils hard, and lobster becomes tough and rubbery when overcooked. A gentle simmer keeps the sauce smooth and the lobster tender.

“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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