Landmarks Club Cook Book

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. Sherry + mushroomtop 5% of all pairs
   Smell alikemoderate
   Cooked together1,176 recipes

   Shared aroma: 2-methoxy-4-methylphenol (smoky, clove).

2. Butter + milktop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

3. Tomato + mushroomtop 7% of all pairs
   Smell alikemoderate
   Cooked together2,719 recipes

   Shared aroma: 1-octen-3-one (mushroom, metallic).

4. Butter + mushroomtop 7% of all pairs
   Smell alikemoderate
   Cooked together12,525 recipes

   Shared aroma: trans-2-decenal (waxy, orange).

5. Butter + creamtop 8% of all pairs
   Smell alikemoderate
   Cooked together41,516 recipes

   Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Lobster (in the method)

Forms the main body of the dish, providing the meat that the sauce surrounds.

Butter

Enriches the sauce and carries flavour, giving it a rich, smooth mouthfeel.

Strained tomato

Adds acidity and colour to the sauce, balancing the richness of the butter.

Mushrooms

Contributes earthy flavour and a tender texture as they cook in the sauce.

Sherry

Adds aromatic depth and a subtle sweetness and acidity to the sauce.

The step that matters

Swap the tomato

How well each one fits the dish's main ingredients (butter, oyster, cream, flour, milk, sherry, mushroom):

1. Shallotfits better
2. Potatofits better
3. Asparagusfits better
4. Tomatothe original

Fit is the average pairing score against butter, oyster, cream, flour, milk, sherry, mushroom. Candidates are from the same food group and used in at least 100 recipes.