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Creamed Lobster

A lobster dish mixed with whipped cream, gelatin, anchovy sauce, salt, cayenne, set in a mold, topped with mayonnaise, peas, and claws.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Creamed Lobster

Ingredients

Directions

Prepare the mixture

  1. Chop the lobster meat finely.

  2. In a bowl, combine the chopped lobster, whipped cream, soaked gelatin, anchovy sauce, salt, and cayenne.

  3. Stir gently until nearly set.

Mold and serve

  1. Pour the mixture into a slightly oiled border mold.

  2. Once set, turn out the mold and fill the center with mayonnaise.

  3. Garnish with mashed green peas and arrange the lobster claws around the outside.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Gelatin + saucetop 7% of all pairs
    Smell alikestrong
    Cooked together104 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 flavor and firm, flaky body of the mold.
Whipped cream
Adds richness and a light, airy texture to the mixture.
Gelatin
Sets the mixture so it holds its shape when turned out of the mold.

The step that matters

Stir gently until nearly set. Gelatin begins to firm as it cools, and the whipped cream holds air. Stirring gently while the mixture is nearly set keeps air in the cream and keeps the lobster evenly distributed, so the mold stays light and uniform rather than dense or lumpy.

“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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