Why it works: Lettuce and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,356 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Lobster Salad
Ingredients
Directions
Cook the lobster
Boil the lobster in salted water for about 20 minutes until bright red.
Remove the lobster and let it cool.
Crack the claws and disjoint them, then twist off the head.
Split the body in half lengthwise and pick out the meat in bite-sized pieces, saving the coral separately.
Make the dressing
In a bowl, beat the egg yolks, then slowly add the salad oil while beating continuously.
Add salt, cayenne pepper, mustard, and vinegar to the dressing.
Assemble and serve
Chop the lettuce and place it on a dish.
Arrange the lobster meat on top of the lettuce and place the coral around the edges.
Pour the dressing over the lobster just before serving.
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.
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Lettuce + mustardtop 1% of all pairsSmell alikestrongCooked together1,356 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Mustard + vinegartop 7% of all pairsSmell alikemoderateCooked together14,067 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Pepper + mustardtop 9% of all pairsSmell alikemoderateCooked together15,430 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Lettuce + peppertop 9% of all pairsSmell alikemoderateCooked together4,037 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Pepper + vinegartop 14% of all pairsSmell alikemoderateCooked together27,814 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lobster
- Provides the main sweet, firm meat that forms the body of the salad.
- Egg yolks
- Emulsify with the oil to form a thick, creamy dressing that holds together.
- Salad oil
- Supplies fat that, emulsified with the yolks, gives the dressing its smooth richness.
- Vinegar
- Adds acidity that brightens the rich dressing and balances its fattiness.
- Lettuce
- Forms a crisp, cool base that carries the lobster and dressing.
- Mixed mustard
- Helps stabilise the emulsion and adds a sharp, savoury note.
The step that matters
Adding the oil to the yolks. Oil must be added slowly while beating constantly so it disperses into tiny droplets. Adding it too fast lets the emulsion break, leaving a greasy, separated dressing.
Swap the lettuce
How well each one fits the dish's main ingredients (lobster, egg, pepper, mustard, vinegar):
- Horseradishfits better
- Lettucethe original
- Capsicumfits about as well
- Shallotfits about as well
Fit is the average pairing score against lobster, egg, pepper, mustard, vinegar. 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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