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
Reduce the lobster spawn, shell, and creamy parts to a paste using a mortar.
Add an equal weight of butter and strain the mixture through a fine sieve.
Serve
Serve with grilled dishes.
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
- Lobster spawn, shell, and creamy parts
- Provides the concentrated lobster flavour and colour that the butter carries.
- Butter
- Carries the lobster flavour and gives the finished mixture a rich, spreadable texture.
The step that matters
Straining through a fine sieve. Straining removes fibrous shell fragments and coarse solids, leaving a smooth butter that spreads evenly and does not taste gritty.
“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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