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Lobsters, Tc Dress

A boiled lobster served with salad oil and parsley garnish.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lobster and parsley work together. They rank in the top 24% of all ingredient pairs, and cooks put them together in 890 recipes. Both carry octanal, which smells fat, soap. The science ↓

Lobsters, Tc Dress

Ingredients

Directions

Prepare

  1. Wash the lobsters well before boiling.

  2. Tie the claws securely.

  3. Place the lobster head first into a saucepan of salted boiling water.

  4. Boil gently for 20 to 40 minutes, depending on size, avoiding overcooking.

Cool and cut

  1. Once cool enough to handle, rub with a little salad oil to brighten the color.

  2. Break off the claws and tail.

  3. Divide the tail lengthwise.

  4. Crack the claws with a hammer without injuring the flesh.

Arrange and serve

  1. Arrange the body upright in the center of a dish, with tail halves on either side and claws at the ends.

  2. Garnish the dish tastefully with parsley.

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. Lobster + parsleytop 24% of all pairs
    Smell alikelow
    Cooked together890 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

Lobsters
The main protein; boiling sets its flesh firm and opaque while it cooks.
Salad oil
Rubbed on the cooled shell to add a light sheen and brighten its color.

The step that matters

Boil gently for 20 to 40 minutes, avoiding overcooking. Overcooked lobster becomes tough and rubbery because the proteins in the flesh contract too far and squeeze out moisture. Gentle simmering and checking size-based timing keeps the meat tender and juicy.

“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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