Lobster Currt

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. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

2. Meat + lobstertop 14% of all pairs
   Smell alikelow
   Cooked together909 recipes

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

3. Milk + lemontop 15% of all pairs
   Smell alikemoderate
   Cooked together19,053 recipes

   Shared aroma: 2-nonenal (fatty, green).

4. Butter + lemontop 16% of all pairs
   Smell alikemoderate
   Cooked together41,227 recipes

   Shared aroma: 3-hexenal (apple, fruity).

5. Meat + buttertop 16% of all pairs
   Smell alikemoderate
   Cooked together7,594 recipes

   Shared aroma: guaiacol (smoky, sweet).

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

What each ingredient does

Lobster meat

Provides the main protein, which becomes tender and flavourful as it simmers in the sauce.

Cornstarch

Thickens the stock and milk or cream into a smooth, glossy sauce that clings to the lobster.

Veal stock or gravy

Forms the savoury liquid base that carries the curry flavour and body of the sauce.

Curry powder

Adds warm, aromatic spice flavour that defines the dish.

Butter

Adds richness and a silky mouthfeel to the finished sauce.

The step that matters

Swap the mace

How well each one fits the dish's main ingredients (meat, lobster, veal, milk, butter, lemon):

1. Parsleyfits better
2. Thymefits better
3. Nutmegfits better
4. Macethe original

Fit is the average pairing score against meat, lobster, veal, milk, butter, lemon. Candidates are from the same food group and used in at least 100 recipes.