Why it works: Lobster and celery work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 251 recipes. Both carry octanal, which smells fat, soap. The science ↓
Lobster Salad
Ingredients
Directions
Prepare
Wash the lobster, drain it, and remove any bones.
Cut the lobster into small pieces.
Add an equal quantity of cut celery.
Assemble
Mix lightly with mayonnaise just before serving.
Do not let it stand after adding mayonnaise to prevent it from becoming watery.
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 + celerytop 24% of all pairsSmell alikelowCooked together251 recipes
Shared aroma: octanal (fat, soap).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lobster
- Provides the main protein and body of the salad.
- Mayonnaise
- Adds moisture and richness, binding the salad together.
- Celery
- Adds crunch and a fresh, mild texture against the soft lobster.
The step that matters
Mix lightly and serve promptly after adding mayonnaise. Mayonnaise is an emulsion that can release liquid when handled roughly or left standing with moist ingredients like celery and lobster. Mixing gently and serving soon keeps the salad creamy rather than watery.
“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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