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To Dress Lobsters Cold

Cold lobster served with parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Lobster and parsley work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 890 recipes. Both carry octanal, which smells fat, soap. The science ↓

To Dress Lobsters Cold

Ingredients

Directions

Prepare the lobster

  1. Crack the shell of the claws carefully and remove the meat, placing it on a dish.

  2. Crack the second small joint of the claws and pick out the meat.

  3. Turn the lobster on its back and lay a heavy knife on the middle of the tail.

  4. Gently strike the knife with a hammer to crack the shell, then pull the tail out intact.

  5. Twist off the claws from the underside of the body and open it to access the fat.

  6. Open the tail lengthwise halfway on the underside and remove the black vein.

Plate and serve

  1. Place the lobster on a dish, arranging the large claws at the front and the small claws around as garnish.

  2. Dress with parsley and serve.

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. Lobster + parsleytop 24% of all pairs
    Smell alikelow
    Cooked together890 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Lobster
The main ingredient, supplying the firm, sweet meat that makes up the whole dish.

The step that matters

Striking the knife to crack the tail. Tap gently with the hammer so the shell cracks cleanly. Heavy blows shatter the shell into fragments and tear the tail meat, so it cannot be pulled out whole.

“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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