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Steamed Lobster with Drawn Butter

By williamssonoma · From Open Recipes · 7 ingredients
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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

Ingredients

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

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. 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. Lettuce + tomatotop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,654 recipes

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

  3. Lemon + tomatotop 6% of all pairs
    Aroma overlapstrong
    Mentioned together4,599 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Lemon + lettucetop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together1,558 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Butter + lemontop 8% of all pairs
    Aroma overlapstrong
    Mentioned together41,197 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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

Flavor stand-ins for the lemon

How well each one fits the dish's main ingredients (lobster, butter, lettuce, tomato):

  1. Avocadoabout as good a flavor fit
  2. Grapeabout as good a flavor fit
  3. Cherryabout as good a flavor fit
  4. Lemonthe original

Fit is the average pairing score against lobster, butter, lettuce, tomato. 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).