Why it works: Lobster and oyster work together. They rank in the top 13% of all ingredient pairs, and 255 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Lobster Salad, Oysters, and Trout with Eggs
Ingredients
Directions
Prepare the lobster by boiling it until cooked, then remove the meat and chop it.
Shuck the oysters and set them aside.
Cook the trout by baking or grilling until flaky.
Boil the eggs until hard, then peel and slice them.
For the suet pudding, mix suet, flour, and milk, then steam until cooked through.
Serve the lobster, oysters, and trout on a plate with sliced eggs, and drizzle with brandy sauce.
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 aroma chemistry they share, and how many recipes mention both.
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Lobster + oystertop 13% of all pairsAroma overlapmoderateMentioned together255 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Oyster + eggtop 14% of all pairsAroma overlapmoderateMentioned together4,103 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + milktop 14% of all pairsAroma overlaplowMentioned together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsAroma overlapmoderateMentioned together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
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Egg + flourtop 15% of all pairsAroma overlaplowMentioned together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and milk share little aroma chemistry, yet 78,219 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
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