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Lobster a LA Newberg

A lobster dish cooked with butter, sherry, eggs, cream, salt, and cayenne pepper.

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. Remove the meat from the lobster and cut it into dice.

Make the Newberg

  1. In a chafing dish, melt the butter and add the lobster, salt, and cayenne pepper.

  2. Once the lobster is hot, add the sherry.

  3. Beat the eggs, mix in the cream, and then add this mixture to the lobster.

  4. Cook for a moment or two, stirring constantly, until the sauce reaches the right consistency.

  5. Serve immediately.

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. Butter + eggtop 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

Lobster
Provides the main body and sweet flavour of the dish.
Eggs
Thicken the cream mixture into a silky sauce as they gently set with heat.
Cream
Adds richness and moisture, giving the sauce a smooth, flowing texture.
Butter
Adds fat and richness, carrying flavour through the lobster.
Sherry
Adds acidity and aroma that brighten the rich sauce.

The step that matters

Adding the egg and cream mixture. Egg proteins set when heated, so cooking over too high a heat or too long can curdle the sauce. Stir constantly over gentle heat so the eggs thicken it 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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