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
Pound the lobster trimmings and any spawn with the butter until well combined.
If using, add the coral for color and mix thoroughly.
Rub the mixture through a fine sieve to achieve a smooth texture.
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 trimmings
- Provide the main lobster flavor and aroma that dominate the butter.
- Butter
- Carries the lobster flavor and gives the spread a rich, smooth, fatty body.
The step that matters
Rub the mixture through a fine sieve. Pounding leaves fibrous bits of shell and meat that make the butter gritty. Pressing it through a fine sieve removes these particles, giving the smooth texture the butter needs.
“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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