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
Make the butter
Pound the coral of the lobsters into a smooth paste.
Mix in ⅓ cup of fresh butter and spices to taste.
Blend the mixture thoroughly and let it cool.
Shape and serve
Pot the mixture or shape it into small pats.
Serve with curled parsley or light foliage for contrast.
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
- Carries the rich lobster flavour through the butter.
- Fresh butter
- Adds fat that carries flavour and sets firm and smooth as it cools.
The step that matters
Blend the mixture thoroughly and let it cool. Butter firms as it cools, so thorough blending first helps the mixture set evenly and spread smoothly rather than turning grainy.
“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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