Skip to main content
Main

Mayonnaise of Lobster

A dish of lobster meat mixed with mayonnaise, served with cold beef slices and boiled new potatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Beef and potato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 2,052 recipes. Both carry sotolon, which smells curry, maple. The science ↓

Mayonnaise of Lobster

Ingredients

Directions

Prepare the lobster

  1. Cook the lobster in boiling water until done, then cool and remove the meat from the shell.

  2. Chop the lobster meat into bite-sized pieces.

Assemble and serve

  1. Mix the lobster with mayonnaise to coat evenly.

  2. Serve the lobster mixture alongside slices of cold beef and boiled new potatoes.

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. Beef + potatotop 8% of all pairs
    Smell alikemoderate
    Cooked together2,052 recipes

    Shared aroma: sotolon (curry, maple).

  2. Lobster + beeftop 25% of all pairs
    Smell alikelow
    Cooked together137 recipes

    Shared aroma: sotolon (curry, maple).

  3. Lobster + potatotop 26% of all pairs
    Smell alikelow
    Cooked together58 recipes

    Shared aroma: sotolon (curry, maple).

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

What each ingredient does

Lobster
Supplies the main sweet, tender meat that gives the dish its character.
Mayonnaise
Adds fat and moisture that coat the lobster and make it rich and creamy.
Cold beef
Adds a savoury, meaty contrast alongside the sweet lobster.
New potatoes
Adds starchy body and mild earthiness to balance the rich lobster.

The step that matters

Cook the lobster until done, then cool it. Overcooked lobster becomes tough and rubbery because its proteins tighten and squeeze out moisture. Cooking only until the flesh turns opaque and firm keeps it tender, and cooling it promptly stops further cooking before the lobster is mixed with mayonnaise.

Swap the potato

How well each one fits the dish's main ingredients (lobster, beef):

  1. Onionfits better
  2. Potatothe original
  3. Tomatofits about as well
  4. Chivefits less well

Fit is the average pairing score against lobster, beef. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Potato CroquettesPotato Croquettes255 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesLobster SauceLobster Sauce174 recipes