Why it works: Lobster and butter are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Lobster Butter
Ingredients
Directions
Pound the lobster to a smooth paste.
Mix in an equal amount of fresh firm butter.
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.
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Lobster + buttertop 18% of all pairsSmell alikemoderateCooked together2,609 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Coral from hen lobsters
- Adds rich, briny lobster flavour and a deep orange colour to the butter.
- Fresh firm butter
- Carries the lobster flavour and gives the mixture a smooth, spreadable richness.
The step that matters
Pounding the lobster to a smooth paste. If the coral is left in coarse pieces, it will not blend evenly into the butter, so some bites will taste strongly of lobster while others taste plain. A smooth paste spreads the flavour and colour through the whole batch.
“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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