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Lobster with Curry

A lobster dish simmered in butter, curry, wine, and Allemande sauce, served over boiled rice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster with Curry

Ingredients

Directions

Prepare

  1. Remove the meat from the lobsters and cut it into one-inch pieces.

Make the curry

  1. In a saucepan, melt the butter over medium heat and add the lobster meat; cook for 5 minutes.

  2. Season with salt and pepper.

  3. In a bowl, mix the curry with the white wine, then pour it into the lobster mixture.

  4. Cook for an additional 2 minutes.

  5. Add the hot Allemande sauce and stir briskly for 1 minute.

Serve

  1. Serve the lobster in the center of a border of fresh boiled rice.

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 + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + white winetop 9% of all pairs
    Smell alikemoderate
    Cooked together5,083 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Pepper + ricetop 12% of all pairs
    Smell alikemoderate
    Cooked together8,379 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  4. Butter + saucetop 15% of all pairs
    Smell alikelow
    Cooked together15,338 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Pepper + white winetop 15% of all pairs
    Smell alikemoderate
    Cooked together5,433 recipes

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

Butter and sauce barely smell alike, yet cooks put them together in 15,338 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lobster
Provides the main flesh, which becomes tender and sweet when gently cooked in butter.
Butter
Carries the curry flavour and adds richness to the lobster as it cooks.
Indian curry
Supplies the spiced aroma and colour that define the dish.
White wine
Adds acidity that lifts the curry and helps dissolve its flavour compounds.
Allemande sauce
Forms the creamy, body-giving sauce that binds the lobster and curry together.

The step that matters

Adding the hot Allemande sauce. Stirring briskly for a full minute while the sauce is hot helps it blend evenly and emulsify smoothly, so it thickens without lumps or a broken, greasy texture.

“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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