Why it works: Lobster and salmon work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 313 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Pickled Lobster
Ingredients
Directions
Prepare the pickle using the same method as for salmon.
Let the pickle cool.
Pour the cooled pickle over the lobster.
Let it stand for five to ten days before using.
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.
-
Lobster + salmontop 14% of all pairsSmell alikemoderateCooked together313 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
You might also like
Lobster Sauce174 recipes
Salmon Salad155 recipes
Salmon Croquettes129 recipes
Lobster Croquettes99 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.