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Dressed Lobster

This dish should be eaten sparingly by those in delicate health.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Dressed Lobster

Ingredients

Directions

  1. Remove the large claws from the lobster.

  2. Crack the shell of each claw with a light blow from a cutlet bat.

  3. Split the tail open with a sharp knife.

  4. Dish the lobster as desired, with or without a napkin underneath.

  5. If using the soft part of the body, remove it before serving and mix it with the sauce.

  6. Serve with shrimp chutney if desired.

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 their aromas overlap, and how often cooks already put them together.

  1. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + shrimptop 9% of all pairs
    Smell alikemoderate
    Cooked together403 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Sauce + shrimptop 16% of all pairs
    Smell alikelow
    Cooked together1,423 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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