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Lobsters En Brochette

Skewered lobster and bacon served over watercress.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lobster and watercress work together. They rank in the top 22% of all ingredient pairs, and cooks put them together in 41 recipes. Both carry octanal, which smells fat, soap. The science ↓

Lobsters En Brochette

Ingredients

Directions

Prepare

  1. Cut the lobster tail into square pieces.

  2. Cut the bacon into lengths to match the lobster.

  3. Skewer the lobster and bacon pieces alternately.

Cook and serve

  1. Broil the skewers, basting as you would for broiled lobster.

  2. Serve on a bed of watercress.

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 + watercresstop 22% of all pairs
    Smell alikemoderate
    Cooked together41 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Lobster tail
Provides the main sweet, tender meat that is cooked through under the broiler.
Bacon
Adds fat and savoury flavour that drips onto the lobster and helps it brown.

The step that matters

Broil the skewers, basting as you would for broiled lobster.. Lobster meat is lean and cooks quickly, so it can turn rubbery if overcooked. Basting keeps the surface moist while the bacon renders and browns.

“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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