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 ↓
Boudinettes Op Lobsters, Prawns, or Shrimps
Ingredients
Directions
Prepare the fish by shelling and cleaning it quickly.
In an enamelled saucepan, combine the fish with 3 ounces of butter and your choice of spices.
Place the saucepan by a gentle fire to heat the fish gradually, shaking occasionally to mix the seasoning.
Do not allow the fish to boil; remove from heat when heated through and butter is near simmering.
Let the fish sit in the saucepan for a few minutes, then transfer it evenly into small round cups.
Pour clear butter over the fish, avoiding any sediment from the bottom of the saucepan.
Serve the boudinettes dry or with a rich white sauce colored with lobster-coral around them.
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
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