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Sauce

Lobster Butter

A sauce made from lobster coral, butter, cayenne pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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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

  1. Dry the lobster coral thoroughly.

  2. Pound the coral until smooth, adding cayenne and salt to taste.

  3. Gradually mix in butter until the desired consistency is achieved.

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 + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  2. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Lobster + peppertop 27% of all pairs
    Smell alikelow
    Cooked together2,247 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Lobster coral
Supplies the main lobster flavor and color to the butter.
Butter
Adds fat that carries the flavor and gives the mixture a spreadable, smooth texture.

The step that matters

Gradually mix in butter. Butter is mostly fat with some water. Adding it slowly lets the fat blend into the pounded coral as a smooth emulsion, instead of separating into greasy pools or a grainy paste.

“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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