Why it works: Lobster and butter are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Lobster Butter
Ingredients
Directions
Make the butter
Remove the shell from the lobsters and pound it to a smooth paste.
Mix in ⅓ cup of fresh butter and spices to taste.
Blend the mixture thoroughly and let it cool in a cool place.
Shape and serve
Shape into small pats or pot it.
Serve with curled parsley or light foliage for contrast.
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.
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Lobster + buttertop 18% of all pairsSmell alikemoderateCooked together2,609 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lobsters
- Provide the main flavor and the shell is pounded into a paste that gives color and depth.
- Fresh butter
- Adds richness and fat, carrying the lobster flavor and giving the mixture a spreadable texture.
The step that matters
Pounding and blending to a smooth paste. Breaking the shell into fine particles and blending thoroughly spreads flavor and color evenly through the butter. Coarse pieces leave gritty, unevenly flavored spots.
“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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