Skip to main content

Jungle Lobster

"This is something I came up with while staying at a guest house at the Jungle Place located south of Playa del Carmen, Mexico. You can squeeze either a little fresh lime juice or lemon juice on top. A very easy side is a half avocado sliced and arranged in fan style, drizzled with olive oil, lemon, oregano, salt and pepper."

By allrecipes · From Open Recipes · 6 ingredients
Jump to recipe ↓

Why it works: Lobster and butter are a kitchen classic. They rank in the top 10% of all ingredient pairs, and 2,609 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

The recipe

4 servings
Prep20 min
Cook30 min

Ingredients

Contains: egg, milk, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

  1. Preheat the oven to 400°F (204°C). Halve the poblano peppers lengthwise, remove the stems and seeds, and place them cut side up on a baking sheet. Roast for 10 minutes until the skins start to soften.

  2. Bring a pan of boiling water to a boil. Add the lobster tails and cook for 6 to 8 minutes, until the shells turn red and the meat is opaque and reaches 145°F (63°C). Drain, cool slightly, then remove the meat from the shells and chop it.

  3. Melt 2 tablespoons of the butter in a skillet over medium heat. Add the minced sweet onion and cook for 4 minutes until soft, then add the minced garlic and cook 1 minute more.

  4. Remove the skillet from the heat. Stir the chopped lobster meat into the onion and garlic, then let it cool for 2 minutes. Stir in the beaten egg until the mixture is evenly combined.

  5. Spoon the lobster filling into the roasted poblano halves, mounding it slightly. Melt the remaining 2 tablespoons of butter and drizzle it over the filling.

  6. Bake for 10 to 12 minutes, until the peppers are tender, the filling is hot, and the egg is set and reaches 160°F (71°C). Serve hot.

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lobster + buttertop 10% of all pairs
    Aroma overlapmoderate
    Mentioned together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Pepper + garlictop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together27,044 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Pepper + oniontop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together68,463 recipes

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

  5. Butter + oniontop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together42,827 recipes

    Shared aroma: guaiacol (smoky, sweet).

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

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (pepper, lobster, butter, onion, egg):

  1. Parsleybetter flavor fit
  2. Tarragonabout as good a flavor fit
  3. Garlicthe original
  4. Celeryabout as good a flavor fit

Fit is the average pairing score against pepper, lobster, butter, onion, egg. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).