Why it works: Butter and lobster are a kitchen classic. They rank in the top 18% of all ingredient pairs, and 2,609 recipes mention both. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
A More Simple Lobster Sauce
Ingredients
Directions
Prepare
Melt the butter in a saucepan over low heat.
Boil the lobster shell to extract the cooking liquid.
Make the sauce
Add the lobster flesh to the melted butter.
Pour in the lobster cooking liquid and stir to combine.
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 aroma chemistry they share, and how many recipes mention both.
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Butter + lobstertop 18% of all pairsAroma overlapmoderateMentioned 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
- Butter
- Adds richness and a smooth, rounded mouthfeel to the sauce.
- Lobster flesh
- Supplies the main seafood flavour and tender texture to the sauce.
- Lobster cooking liquid
- Carries concentrated lobster flavour and adds moisture to the sauce.
The step that matters
Melt the butter over low heat. Butter contains water and milk solids that can scorch or separate if overheated. Gentle heat melts it evenly and keeps the sauce smooth when the liquids are added.
“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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