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Devilled Lobster

Devilled Lobster is a lobster dish where the meat is mixed with its fat, stuffed into the shell, topped with breadcrumbs, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Meat and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,924 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Devilled Lobster

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Remove the black vein from the lobster tail.

  2. Chop the lobster meat and mix it with the saved fat.

Assemble and bake

  1. Fill the lobster shell with the mixture.

  2. Cover with bread crumbs.

  3. Bake at 400°F (200°C) for 15 minutes until browned.

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. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  2. Lobster + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Lobster + breadtop 20% of all pairs
    Smell alikelow
    Cooked together736 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Lobster meat
Provides the main filling and sweet, tender body of the dish.
Fat from the lobster
Adds moisture and richness to the filling, carrying flavor through the dish.
Bread crumbs
Form a crisp topping that browns in the oven.

The step that matters

Baking until browned. Baking only until the crumbs brown keeps the lobster meat tender. Overbaking dries the filling, so watch the color rather than relying on time alone.

“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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