Why it works: Lobster and sauce are a kitchen classic. They rank in the top 4% of all ingredient pairs, and 1,095 recipes mention both. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
The recipe
Ingredients
Contains: wheat, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare
Cut the cod into 2-inch slices.
Dry and flour the slices well.
Rub the grill with a piece of chalk.
Cook and serve
Set the grill high over the fire and turn the slices often until they are a fine brown color.
Serve with lobster and shrimp sauce.
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 aroma chemistry they share, and how many recipes mention both.
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Lobster + saucetop 4% of all pairsAroma overlapmoderateMentioned together1,095 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Lobster + shrimptop 4% of all pairsAroma overlapmoderateMentioned together403 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
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Sauce + shrimptop 9% of all pairsAroma overlaplowMentioned together1,382 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Flour + saucetop 13% of all pairsAroma overlapmoderateMentioned together7,622 recipes
Shared aroma: ethanol (alcoholic, ethereal).
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Flour + lobstertop 16% of all pairsAroma overlaplowMentioned together1,033 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cod
- Forms the main body of the dish, cooked by direct heat until opaque and browned.
- Flour
- Dries and coats the cod surface so it browns well and develops a golden crust.
The step that matters
Turn the slices often over high heat. Frequent turning on high heat lets the flour coating brown evenly without scorching, while the fish cooks through gently inside.
“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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