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Salad

Mayonnaise of Lobster

A chilled lobster salad dressed with a creamy mayonnaise made from egg yolks, lobster coral, mustard, anchovy sauce, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Mayonnaise of Lobster

Ingredients

Directions

Make the dressing

  1. Set aside the coral from the lobster.

  2. In a bowl, pound the yolks of the hard boiled eggs until smooth.

  3. Mix in the coral, salad oil, mustard, salt, sugar, and anchovy sauce.

  4. Moisten with vinegar until a smooth cream forms.

Assemble and serve

  1. Pour the dressing over the minced lobster and toss gently with a silver fork.

  2. Heap the mixture in the center of a salad bowl.

  3. Arrange cool white lettuce hearts around the lobster.

  4. Garnish with sliced boiled egg whites.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + anchovytop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lobster meat
Forms the main body of the salad and provides its delicate flavor.
Hard boiled eggs
Yolks are pounded into the dressing, giving it body and a rich, creamy texture.
Salad oil
Forms the fat base of the emulsified dressing, adding richness and smoothness.
Made mustard
Helps stabilize the emulsion and adds a sharp, savory bite.
Vinegar
Adds acidity that brightens the dressing and balances its richness.

The step that matters

Moisten with vinegar until a smooth cream forms. Adding the vinegar gradually lets the oil and yolk mixture emulsify into a smooth cream; adding it too fast can cause the dressing to thin or separate.

“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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