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Lobster Curry a LA Newberg

A lobster curry made with butter, heavy cream, sherry, and curry powder.

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 Curry a LA Newberg

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare the lobster

  1. Boil the lobster until cooked, then remove the meat and chop it into pieces.

Make the curry

  1. In a pan, melt the butter over medium heat.

  2. Add the lobster meat and sauté for a few minutes.

  3. Stir in the curry powder, salt, and pepper.

  4. Pour in the heavy cream and sherry, and simmer for 5 minutes.

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + sherrytop 14% of all pairs
    Smell alikemoderate
    Cooked together3,505 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

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

  5. Sherry + peppertop 18% of all pairs
    Smell alikemoderate
    Cooked together3,107 recipes

    Shared aroma: piperonal (bitter, coconut).

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

What each ingredient does

Lobster
Provides the main protein and sweet, delicate flavour of the dish.
Butter
Carries the curry powder's aroma and adds richness when melted into the pan.
Heavy cream
Adds fat and body, giving the sauce a smooth, rich texture.
Curry powder
Supplies the spice blend that defines the dish's warm, aromatic flavour.
Sherry
Adds a little acidity and depth that balances the richness of the cream.

The step that matters

Simmer the cream and sherry. Simmering gently thickens the cream through gradual reduction and blends the flavours. Boiling hard can cause the cream to separate or scorch, so keep it at a steady, gentle simmer.

“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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