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Mayonnaise of Lobster

A chilled lobster salad with mayonnaise, lemon juice, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lemon and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Mayonnaise of Lobster

Ingredients

Directions

Prepare the lobster

  1. Boil the lobster until cooked, then cool and remove the meat from the shell.

  2. Chop the lobster meat into bite-sized pieces.

Make and serve

  1. In a bowl, combine the mayonnaise, lemon juice, salt, and pepper.

  2. Fold the lobster meat into the mayonnaise mixture until well coated.

  3. Serve chilled as a salad or on a bed of lettuce.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Lobster + peppertop 27% of all pairs
    Smell alikelow
    Cooked together2,247 recipes

    Shared aroma: octanal (fat, soap).

  3. Lobster + lemontop 29% of all pairs
    Smell alikelow
    Cooked together1,100 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Lobster
Provides the main meat, with a firm, tender texture once cooked and chopped.
Mayonnaise
Coats the lobster and adds richness, moisture and creamy body.
Lemon juice
Adds acidity that brightens the rich mayonnaise and balances its flavour.

The step that matters

Boil the lobster until cooked. Overcooking makes lobster meat tough and rubbery, while undercooking leaves it unsafe to eat. Cooking it just through keeps the meat tender and sweet.

“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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