Why it works: Lobster and meat work together. They rank in the top 6% of all ingredient pairs, and 909 recipes mention both. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
- Sauce
Directions
Make the filling
Melt the butter and stir in the flour.
Gradually whisk in the milk or stock.
Bring the mixture to a boil.
Stir the lobster into the sauce.
Whisk together the egg and lemon juice and add.
Season with salt, if necessary.
Wrap and bake
Preheat the oven to 200 °C (400 °F).
Place spoonfuls of lobster mixture on the lettuce leaves and wrap up, covering the filling entirely.
Place the dish seam side down in a greased ovenproof dish.
Pour over stock, cover with foil, and heat about 20 minutes.
Make the sauce and serve
Combine fish stock, cream and wine and reduce by half.
Cool slightly, then stir in the butter.
Serve the lobster rolls hot with the sauce.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Lobster + meattop 6% of all pairsAroma overlaplowMentioned together909 recipes
-
Butter + milktop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + flourtop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + meattop 7% of all pairsAroma overlapstrongMentioned together7,587 recipes
Shared aroma: guaiacol (smoky, sweet).
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Milk + lemontop 7% of all pairsAroma overlapstrongMentioned together19,048 recipes
Shared aroma: 2-nonenal (fatty, green).
Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Enriches the roux and adds richness and flavour to the filling and sauce.
- Flour
- Thickens the milk or stock into a binding sauce that holds the lobster filling together.
- Lobster meat
- Provides the main filling, contributing flavour and sweet, tender texture.
- Egg
- Adds structure to the filling as it sets when heated, helping it hold together.
- Whipping cream
- Adds richness and body to the sauce, giving it a smooth, silky texture.
The step that matters
Reduce the sauce by half. Reducing concentrates the flavour of the stock, wine and cream and thickens the sauce. Stopping too early leaves it thin and watery, while over-reducing can make it overly salty or too thick.
Flavor stand-ins for the lettuce
How well each one fits the dish's main ingredients (butter, flour, milk, lobster, meat, egg, lemon):
- Asparagusbetter flavor fit
- Potatobetter flavor fit
- Shallotbetter flavor fit
- Lettucethe original
Fit is the average pairing score against butter, flour, milk, lobster, meat, egg, lemon. 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).
“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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