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Salad

Another Way to Make Lobster Salad

A salad of lobster, lettuce, radishes, and onions dressed with a creamy egg yolk mixture.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 27,047 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Another Way to Make Lobster Salad

Ingredients

Directions

Prepare the dressing

  1. Boil the eggs hard; when cold, remove the whites.

  2. In a bowl, mash the yolks with mustard, salt, white pepper, and cayenne until well mixed.

  3. Add vinegar and lemon pickle to achieve a soft pulp.

  4. Incorporate cream and lobster spawn into the yolk mixture, mixing well.

  5. Stir in the lobster bits.

Assemble and serve

  1. Combine chopped lettuce, radishes, and minced onion.

  2. Serve the salad on top of the dressed lobster and garnish with the egg whites.

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 aroma chemistry they share, and how many recipes mention both.

  1. Pepper + lemontop 3% of all pairs
    Aroma overlapstrong
    Mentioned together27,047 recipes

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

  2. Cream + lobstertop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together1,050 recipes

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

  3. Mustard + vinegartop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Mustard + peppertop 9% of all pairs
    Aroma overlapmoderate
    Mentioned together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Mustard + lemontop 11% of all pairs
    Aroma overlapstrong
    Mentioned together3,816 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Egg yolks
Mashed yolks form the creamy base that binds the dressing together.
Cream
Adds richness and moisture, giving the dressing a smooth, soft texture.
Vinegar
Adds acidity that sharpens the flavour and balances the rich yolks and cream.
Mustard
Adds sharp, pungent flavour and helps emulsify the yolk mixture.
Lobster
Provides the main flavour and meaty texture of the salad.

The step that matters

Add vinegar and lemon pickle to achieve a soft pulp. Adding acid gradually to the mashed yolks helps them form a smooth, cohesive pulp. Adding too much liquid at once can thin the mixture so it will not hold together as a dressing.

Flavor stand-ins for the white pepper

How well each one fits the dish's main ingredients (egg, mustard, pepper, vinegar, lemon, cream, lobster):

  1. Tarragonbetter flavor fit
  2. Capersbetter flavor fit
  3. Parsleybetter flavor fit
  4. White pepperthe original

Fit is the average pairing score against egg, mustard, pepper, vinegar, lemon, cream, lobster. 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).

“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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