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Lobster Salad

A salad of mixed vegetables and lobster meat dressed with oil and vinegar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lobster and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 909 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Salad

Ingredients

Directions

Prepare

  1. Prepare a salad with mixed vegetables.

  2. Add the red part of the lobster, cut into pieces.

  3. Drizzle with a small amount of oil and vinegar, as shellfish absorb sharp flavors.

Serve

  1. Serve in a dish, not a bowl.

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 + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  2. Lobster + vinegartop 25% of all pairs
    Smell alikemoderate
    Cooked together692 recipes

    Shared aroma: sotolon (curry, maple).

  3. Meat + vinegartop 31% of all pairs
    Smell alikelow
    Cooked together1,428 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

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

What each ingredient does

Lobster meat
Provides the main protein, with a sweet flavor and tender texture.
Mixed vegetables
Adds crisp texture and fresh bulk to the salad.
Oil
Carries flavor and adds richness, coating the lobster and vegetables.
Vinegar
Adds sharp acidity that brightens the flavor of the dish.

The step that matters

Drizzling with oil and vinegar. Shellfish absorb sharp flavors readily, so too much vinegar can overpower the delicate sweetness of the lobster. Use only a small amount and add it just before serving.

“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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