Name: Lobster Sauce for Large Fish
Ingredients: 1 cup drawn butter; meat of 1 boiled lobster, minced; mashed coral of the lobster

Why it works: Meat and lobster work together. They rank in the top 14% of all ingredient pairs, and 909 recipes mention both. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Sauce for Large Fish

Ingredients

1 cup drawn butter
meat of 1 boiled lobster, minced
mashed coral of the lobster

Directions

In a saucepan, combine the drawn butter with the minced lobster meat.
Stir in the mashed coral until well mixed.

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 aroma chemistry they share, and how many recipes mention both.

Meat + lobstertop 14% of all pairs

Aroma overlaplow

Mentioned together909 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Butter + meattop 16% of all pairs

Aroma overlapmoderate

Mentioned together7,594 recipes

Shared aroma: guaiacol (smoky, sweet).
Butter + lobstertop 18% of all pairs

Aroma overlapmoderate

Mentioned 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

Drawn butter: Provides fat and richness, carrying the flavor of the lobster and giving the sauce a smooth, glossy body.
Lobster meat: Supplies the main seafood flavor and a tender, slightly textured body to the sauce.
Lobster coral: Adds a deeper lobster flavor and a rich color to the sauce.

“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.