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Lobster a LA Newberg

A creamy lobster dish flavored with sherry, eggs, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Lobster a LA Newberg

Ingredients

Directions

Prepare the lobster

  1. Shred the lobsters and add sherry.

  2. Let the mixture sit for 2 hours before serving.

Make the sauce

  1. Mix the unbeaten eggs with the lobsters.

  2. Heat the cream and add the lobster mixture.

  3. Season with butter, coarse sea salt, and pepper.

Serve

  1. Serve in ramekins or on toast.

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. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Sherry + buttertop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked 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

Lobsters
Provides the main flavor and tender meat of the dish.
Cream
Adds richness and a smooth, silky body to the sauce.
Eggs
Thicken the sauce as they heat, giving it a creamy body.
Sherry
Adds aroma and a light acidity that brightens the lobster.
Butter
Adds fat for richness and a rounded, buttery flavor.

The step that matters

Heat the cream and add the lobster mixture. Eggs thicken when heated, but too much heat can make them curdle or scramble. Heat gently and keep the mixture moving so the sauce stays smooth and creamy.

“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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