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 coral of the lobsters into a smooth paste.
Mix in an equal amount of fresh firm butter.
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 coral
- Gives the butter its colour, rich flavour and a smooth, spreadable paste.
- Butter
- Carries the coral's flavour and adds fat for a smooth, rich texture.
The step that matters
Pounding the coral to a smooth paste. Coral that stays in lumps will not blend evenly into the butter, so the finished spread can taste uneven and feel gritty. Working it until smooth lets the fat and flavour distribute throughout.
“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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