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
Prepare
Pound the coral of the lobsters into a smooth paste.
Mix in ⅓ cup of fresh butter and spices to taste.
Chill and shape
Blend thoroughly and let it cool in a cool place.
Shape into small pats or put it.
Serve
Serve with curled parsley or light foliage for garnish.
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
- Lobster coral
- Gives the butter its rich lobster flavour and its colour.
- Butter
- Provides fat that carries flavour, keeps the mixture smooth, and firms as it chills.
The step that matters
Blend thoroughly and let it cool before shaping. Blending evenly spreads the coral and spices through the butter so no pockets are bland or strong. Butter firms as it cools, so shaping it too early produces soft pats that lose their form.
“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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