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Broiled Lobster

Broiled lobster is lobster meat mixed with butter and pepper, returned to shells and grilled.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lobster and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 909 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Broiled Lobster

Ingredients

Directions

Prepare

  1. Remove the meat from the lobster shells.

  2. Mix the lobster meat with bits of butter and a little pepper.

  3. Return the meat to the shells.

Cook and serve

  1. Place the shells on a hot grill for about 15 minutes.

  2. Serve in the shells.

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 + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Meat + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  4. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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 protein that cooks through and becomes firm and tender.
Butter
Adds moisture and richness, helping the lobster stay juicy under heat.
Pepper
Adds a mild, sharp aroma that complements the sweetness of the lobster.

The step that matters

Returning the meat to the shells before grilling. Lobster meat is delicate and overcooks quickly under high heat, becoming dry and rubbery. Keeping it coated in butter and seated in the shell helps it hold moisture while the shell protects it from direct heat.

“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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