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Lobster a LA Newberg

A lobster dish cooked with butter, wine, eggs, and cream, served hot.

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

Cook the lobster

  1. Melt the butter in a chafing dish.

  2. Add the lobster slices, pepper, and salt, then stir well.

  3. Pour the wine over the mixture and cook for 10 minutes.

Make the sauce and serve

  1. Beat the egg yolks and mix them with the cream.

  2. Add the cream mixture to the lobster and bring to a boil.

  3. 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 + winetop 13% of all pairs
    Smell alikemoderate
    Cooked together8,645 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  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 protein and the sweet, tender body of the dish.
Butter
Adds fat and rich flavor while helping the lobster brown lightly in the pan.
Eggs
Egg yolks thicken the cream into a smooth sauce as they heat.
Cream
Adds richness and body, giving the sauce a silky texture.
Wine
Adds acidity and aroma that balance the richness of the cream and butter.

The step that matters

Bringing the cream mixture to a boil. Egg yolks thicken as they heat, but they can scramble if overheated. Adding the cream mixture to the lobster and boiling it needs attention so the sauce stays smooth rather than curdled.

“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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