Why it works: Lobster and butter are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Lobster Butter
Ingredients
Directions
Pound the lobster trimmings and spoon with the butter until well combined.
Rub the mixture through a fine sieve to achieve a smooth texture.
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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Lobster + buttertop 18% of all pairsSmell alikemoderateCooked 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
- Lobster trimmings
- Provide the core lobster flavour and aroma that the butter carries.
- Butter
- Carries the lobster flavour and gives the finished mixture a smooth, rich fat base.
The step that matters
Rubbing the mixture through a fine sieve. Pounded shell and meat fibres stay coarse unless pushed through a fine sieve, so skipping or rushing this step leaves the butter gritty rather than smooth.
“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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