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Lobster Ravioli

Homemade pasta and fresh shellfish makes this a dish that is both comforting and luxurious.

By bbcfood · From Open Recipes · 23 ingredients
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Why it works: Lobster and cream match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 1,050 recipes mention both. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

The recipe

Serves 4
Prep1 hr
Cook2 hr

Ingredients

Contains: egg, milk, wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Lobster + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together1,050 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Lobster + scalloptop 5% of all pairs
    Aroma overlapstrong
    Mentioned together15 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Vermouth + creamtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together61 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Salmon + creamtop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together1,401 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Lobster + salmontop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together313 recipes

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

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

Flavor stand-ins for the tarragon

How well each one fits the dish's main ingredients (flour, olive, lobster, salmon, scallop, vermouth, cream):

  1. Capersbetter flavor fit
  2. Garlicabout as good a flavor fit
  3. Nutmegabout as good a flavor fit
  4. Tarragonthe original

Fit is the average pairing score against flour, olive, lobster, salmon, scallop, vermouth, cream. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).