Skip to main content
Main

Lobster Xewberg

A lobster dish of boiled lobster meat in pieces, combined with a sauce made from hard-boiled egg yolks and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓

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 Xewberg

Ingredients

Directions

  1. Cut the lobster meat into pieces slightly less than an inch square.

  2. Rub the yolks of the hard-boiled eggs to a smooth paste with the cream.

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. Egg + creamtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

  3. Lobster + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together1,484 recipes

    Shared aroma: octanal (fat, soap).

Egg and cream barely smell alike, yet cooks put them together in 42,166 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 protein and tender, sweet meat that forms the body of the dish.
Hard-boiled eggs
Their yolks blended with cream make a smooth paste that thickens and enriches the sauce.
Cream
Adds moisture and richness, helping the egg yolk paste blend into a smooth, silky texture.

The step that matters

Rubbing the yolks smooth with the cream. If the yolks are not worked into a fully smooth paste, lumps of yolk will remain and the sauce will be grainy instead of silky. Adding the cream gradually helps the yolks emulsify and blend evenly.

“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.

You might also like

Lobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesLobster BallsLobster Balls7 recipesTomato SoupTomato Soup526 recipes