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Lobster

Broiled lobster and mushroom skewers served with bacon and maitre d’ hotel butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Mushroom and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 12,525 recipes. Both carry trans-2-decenal, which smells waxy, orange. The science ↓

Lobster

Ingredients

Directions

Assemble

  1. Skewer a piece of lobster, then a mushroom, and repeat until all skewers are filled.

Broil and serve

  1. Broil the skewers for 8 minutes, turning occasionally.

  2. Remove from the broiler and place on a hot dish with the bacon.

  3. Pour the maitre d’ hotel butter over the skewers and serve hot.

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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

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

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

  3. Lobster + mushroomtop 24% of all pairs
    Smell alikelow
    Cooked together178 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

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

What each ingredient does

Lobster
Main protein; it turns firm and tender when broiled and forms the body of the dish.
Mushrooms
Add moisture and savory flavor, and brown slightly under the broiler.
Bacon
Adds fat and smoky, salty flavor, and crisps and browns in the heat.
Maitre d’ hotel butter
Fat that melts over the hot skewers, adding richness and moisture.

The step that matters

Broiling the skewers for 8 minutes. Lobster is lean and cooks quickly. Too much heat or time toughens its protein, leaving it rubbery. Turning the skewers helps the pieces cook evenly and brown without drying out.

“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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