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Lobster Salad

A chilled salad of cooked lobster, vinegar, salt, pepper, lettuce, and dressing.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Pepper and lettuce are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 4,037 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Lobster Salad

3 pints of salad

Ingredients

Directions

Prepare

  1. Mix the chopped lobster with vinegar, salt, and pepper.

  2. Chill the mixture on ice for 1-2 hours.

  3. Prepare the lettuce as you would for a lettuce salad.

Assemble and serve

  1. Combine the lobster with half as much lettuce when serving.

  2. Season to taste with dressing, using about ½ pint for 3 pints of salad.

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. Pepper + lettucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,037 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Vinegar + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Vinegar + lettucetop 14% of all pairs
    Smell alikemoderate
    Cooked together2,370 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Lobster + lettucetop 17% of all pairs
    Smell alikemoderate
    Cooked together411 recipes

    Shared aroma: octanal (fat, soap).

  5. Lobster + vinegartop 25% of all pairs
    Smell alikemoderate
    Cooked together692 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Lobster
Forms the main body of the salad and provides its protein and flavor.
Vinegar
Adds acidity that brightens the flavor of the lobster.
Dressing
Adds moisture and richness, coating the lobster and lettuce.

The step that matters

Chill the lobster mixture on ice. Cold keeps the cooked lobster firm and fresh-tasting and slows bacterial growth. Letting it warm up can make the meat soft and the salad unsafe to hold.

Swap the lettuce

How well each one fits the dish's main ingredients (lobster, vinegar, pepper):

  1. Capsicumfits better
  2. Mustardfits better
  3. Cucumberfits about as well
  4. Lettucethe original

Fit is the average pairing score against lobster, vinegar, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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