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Lobster Cocktail

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster Cocktail

Ingredients

Directions

  1. Boil the lobsters and cut them into pieces, each about ½ inch square.

  2. Prepare the cocktail sauce as per the oyster cocktail No. 1 recipe.

  3. Substitute the lobster pieces for the oysters in the cocktail sauce.

  4. Serve the lobster cocktail very cold in cocktail glasses.

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 + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + oystertop 13% of all pairs
    Smell alikemoderate
    Cooked together255 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Sauce + oystertop 14% of all pairs
    Smell alikemoderate
    Cooked together2,233 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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