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Lobster Salad

A salad made with boiled lobster, lettuce, and Dressing No. 2.

From an old cookbook · modernised transcription
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Why it works: Lobster and lettuce work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 411 recipes. Both carry octanal, which smells fat, soap. The science ↓

Lobster Salad

Ingredients

Directions

Cook the lobsters

  1. Plunge lobsters into boiling water with added salt.

  2. Boil small lobsters for 25 minutes and large lobsters for 30 minutes.

  3. Once cold, remove lobsters from shells and cut into large pieces.

Assemble the salad

  1. Wash and chill lettuce leaves.

  2. Combine 1/3 lettuce with 2/3 lobster and mix.

  3. Cover with Dressing No. 2.

Recipe from a historical cookbook (Internet Archive).

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 their aromas overlap, and how often cooks already put them together.

  1. Lobster + lettucetop 17% of all pairs
    Smell alikemoderate
    Cooked together411 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Lobsters
Provide the main protein, whose firm texture holds up in large pieces.
Lettuce
Adds crisp texture and fresh bulk that balances the rich lobster.

The step that matters

Boiling the lobsters for the stated time. Overcooking makes lobster meat tough and rubbery, because high heat squeezes out moisture and tightens the proteins. Size matters, so small and large lobsters need different times.

“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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