Why it works: Lettuce and endive match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 284 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓
Lobster and Salad
Ingredients
Directions
Prepare
Prepare the lobster as directed in the recipe.
Make a salad with lettuce, endive, seasonal greens, chopped beetroot, and 2 hard-boiled eggs.
Wash the salad ingredients and dry them by lightly squeezing in a cloth.
Make the dressing
For the dressing, mix 3 to 4 tablespoons of oil, 2 tablespoons of vinegar, 1 teaspoon of mustard, and the yolks of 2 hard-boiled eggs.
Optionally, add a small amount of anchovy sauce to the dressing.
Assemble and serve
Combine the dressing with the lobster meat and salad ingredients.
Toss everything together gently with a wooden fork.
Arrange the salad around the lobster and garnish with sliced beetroot, cucumber, and the divided yolks and whites of the eggs.
Ensure the colors are blended tastefully.
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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Lettuce + endivetop 1% of all pairsSmell alikestrongCooked together284 recipes
Shared aroma: trans-2-hexenal (green, leafy).
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Lettuce + beetroottop 1% of all pairsSmell alikestrongCooked together678 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
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Endive + beetroottop 1% of all pairsSmell alikestrongCooked together132 recipes
Shared aroma: coumarin (sweet, hay).
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Lettuce + mustardtop 1% of all pairsSmell alikestrongCooked together1,356 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Endive + mustardtop 1% of all pairsSmell alikestrongCooked together121 recipes
Shared aroma: trans-2-hexenal (green, leafy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lobster
- Provides the main meat, the centrepiece of the salad.
- Hard-boiled eggs
- Add body and richness, and their yolks bind the dressing.
- Oil
- Adds fat and a smooth, rich mouthfeel to the dressing.
- Vinegar
- Adds acidity that brightens the dressing and balances the fat.
- Prepared mustard
- Helps emulsify the dressing so oil and vinegar stay combined.
- Lettuce
- Forms the crisp, leafy base that gives the salad its texture.
The step that matters
Dry the salad greens before dressing. Wet leaves dilute the dressing and make it slide off rather than cling, so the greens should be patted or squeezed dry first.
Swap the beetroot
How well each one fits the dish's main ingredients (lobster, lettuce, endive, egg, vinegar, mustard, anchovy):
- Beetrootthe original
- Shallotfits about as well
- Chivefits about as well
- Horseradishfits about as well
Fit is the average pairing score against lobster, lettuce, endive, egg, vinegar, mustard, anchovy. 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.
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