Why it works: Lobster and parsley work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 890 recipes. Both carry octanal, which smells fat, soap. The science ↓
Lobster Cut Up
Ingredients
Directions
Prepare the lobster
Break off the claws and tail of the lobster.
Divide the tail lengthwise in half.
Cut the head and body in halves between the eyes.
Crack the claws with a hammer.
Serve
Arrange the lobster on a dish and garnish with fresh parsley.
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.
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Lobster + parsleytop 24% of all pairsSmell alikelowCooked together890 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
- Supplies the firm, delicate meat that the whole dish is built around.
“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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