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 ↓
Broiled Lobster, Called a Uam&Ricaine
Ingredients
Directions
Prepare
Remove the small claws and stomach from the lobster.
Split the lobster in half lengthwise with a heavy knife and mallet.
Broil and serve
Place the lobster on a hot grill over a bed of hot coals.
Broil for about 20 minutes, turning occasionally.
Serve with melted 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
- Lobster
- Forms the main protein; its flesh firms and turns opaque as it cooks through.
- Melted butter
- Adds fat and richness to the served lobster, carrying flavour and moisture.
The step that matters
Broil for about 20 minutes, turning occasionally. Lobster meat becomes tough and rubbery when overcooked, while undercooked flesh stays translucent and soft. Turning helps the heat reach the split halves evenly so the meat sets without drying out at the thin edges.
“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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