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Uroiled Lobsters

Roiled Lobsters are lobster meat stuffed in shells, topped with bread, baked, and served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Uroiled Lobsters

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare the filling

  1. Remove the meat from the lobster and pound it in a mortar with pepper, salt, Cayenne, and white sauce or melted butter until moistened.

  2. Split the empty shells of the tails and bodies.

Fill and bake

  1. Fill each shell neatly with the pounded lobster mixture.

  2. Cover the filled shells with grated bread.

  3. Place the shells in a 400°F (200°C) oven until golden.

Serve

  1. Serve on a folded napkin with fried parsley.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  4. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  5. Lobster + breadtop 20% of all pairs
    Smell alikelow
    Cooked together736 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Lobster
Provides the main meat that forms the filling and gives the dish its flavor.
White sauce or melted butter
Adds moisture and richness so the pounded lobster stays soft and cohesive.
Grated bread
Forms a crumb topping that browns in the oven, adding crispness and color.

The step that matters

Bake until golden. Baking at 400°F browns the grated bread topping through dry heat. Pulling the shells too early leaves the crumbs pale and soft, while leaving them too long can dry out the lobster beneath.

Swap the parsley

How well each one fits the dish's main ingredients (lobster, pepper, sauce, bread):

  1. Capersfits about as well
  2. Parsleythe original
  3. Tarragonfits about as well
  4. Celeryfits less well

Fit is the average pairing score against lobster, pepper, sauce, bread. Candidates are from the same food group and used in at least 100 recipes.

“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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