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Lobster Curry

A lobster curry with vinegar, water, melted butter, and curry powder, garnished with lemon and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lobster Curry

Ingredients

Directions

Prepare

  1. Chop the lobster coarsely.

  2. Warm the lobster in a chafing dish.

Make the sauce

  1. In a separate bowl, mix vinegar, water, melted butter, and curry powder.

Serve

  1. Pour the sauce over the warmed lobster.

  2. Garnish with lemon and parsley before serving.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Vinegar + parsleytop 16% of all pairs
    Smell alikemoderate
    Cooked together6,477 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked 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
Provides the main body and sweet, tender meat of the dish.
Vinegar
Adds acidity that brightens the sauce and cuts through the richness of the butter.
Melted butter
Adds fat and richness, and carries the curry flavor across the lobster.
Curry powder
Supplies the warm, aromatic spice flavor that defines the dish.

The step that matters

Warm the lobster in a chafing dish.. Lobster meat turns tough and rubbery when overheated, so it should be warmed gently just until heated through to stay tender.

“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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