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Boiled Lobster

A boiled lobster served on lettuce with sliced hard‑boiled eggs and lemon slices.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lettuce and lemon match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 1,559 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Boiled Lobster

Ingredients

Directions

Cook the lobster

  1. Boil the lobster until cooked through.

  2. Remove the lobster and let it cool.

Plate and serve

  1. Arrange curled lettuce leaves in a deep plate.

  2. Place the lobster on the lettuce.

  3. Slice the hard-boiled eggs and arrange them around the lobster.

  4. Garnish with lemon slices.

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. Lettuce + lemontop 9% of all pairs
    Smell alikestrong
    Cooked together1,559 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  2. Lobster + lettucetop 17% of all pairs
    Smell alikemoderate
    Cooked together411 recipes

    Shared aroma: octanal (fat, soap).

  3. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Lobster + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together1,484 recipes

    Shared aroma: octanal (fat, soap).

  5. Lobster + lemontop 29% of all pairs
    Smell alikelow
    Cooked together1,100 recipes

    Shared aroma: octanal (fat, soap).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lobster
Main protein; heat firms and whitens its meat as the proteins set.
Eggs
Hard-boiled whites and yolks add firm, mild protein alongside the lobster.

The step that matters

Boil the lobster until just cooked through. Lobster proteins tighten as they heat, so overcooking squeezes out moisture and leaves the meat tough and rubbery. Remove it once the meat turns opaque and firm.

“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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