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Lobster with Lobster Tortellini

This decadent, restaurant-style lobster pasta recipe is well worth the effort.

By bbcfood · From Open Recipes · 15 ingredients
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Why it works: Scallop and spinach work together. They rank in the top 16% of all ingredient pairs, and 8 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

Serves 4
Prep30 min
Cook1 hr

Ingredients

Contains: egg, milk, 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. Scallop + spinachtop 16% of all pairs
    Aroma overlapmoderate
    Mentioned together8 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. White wine + buttertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together5,039 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

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

  4. Butter + creamtop 3% of all pairs
    Aroma overlapstrong
    Mentioned together41,494 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Fish + buttertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together4,432 recipes

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

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

Flavor stand-ins for the spinach

How well each one fits the dish's main ingredients (lobster, white wine, fish, butter, scallop, egg, cream):

  1. Potatobetter flavor fit
  2. Asparagusbetter flavor fit
  3. Shallotbetter flavor fit
  4. Spinachthe original

Fit is the average pairing score against lobster, white wine, fish, butter, scallop, egg, 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).