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Lobster K LA Newburgh

A lobster dish cooked with butter, cream, sherry, claret, mustard, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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 K LA Newburgh

Ingredients

Directions

Prepare

  1. Cut the lobster meat into small pieces.

Make the sauce

  1. In a pan, melt the butter and heat the lobster meat, stirring constantly.

  2. In a separate bowl, whisk together the egg yolks and cream over low heat until thickened.

  3. Add the sherry and seasonings to the egg and cream mixture.

Combine and serve

  1. Pour this mixture into the pan with the hot lobster.

  2. Add the claret and 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. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Meat + mustardtop 13% of all pairs
    Smell alikelow
    Cooked together855 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Lobster meat
Provides the main body and sweet flavour of the dish.
Butter
Adds fat that carries flavour and gives the lobster a rich, smooth coating.
Egg yolks
Thicken the cream as they gently set, giving the sauce a smooth, custard-like body.
Cream
Adds richness and moisture, and combines with the yolks to form a silky sauce.
Sherry
Adds acidity and aromatic depth that brightens the rich sauce.
Claret
Adds wine acidity and fruity depth, balancing the richness of the cream.

The step that matters

Heating the egg and cream mixture. Egg yolks thicken through gentle heat but scramble and curdle if overheated. Keep the heat low and whisk constantly until the mixture thickens smoothly.

Swap the mustard

How well each one fits the dish's main ingredients (lobster, meat, butter, egg, pepper, cream, sherry):

  1. Capsicumfits better
  2. Potatofits about as well
  3. Asparagusfits about as well
  4. Mustardthe original

Fit is the average pairing score against lobster, meat, butter, egg, pepper, cream, sherry. Candidates are from the same food group and used in at least 100 recipes.

“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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