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Lobster Patties

A baked dish of lobster meat mixed with butter, lemon, and seasonings, encased in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lobster Patties

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.

Make the filling

  1. Mash the small claws and spawn in a dish until it forms a paste.

  2. Add the gravy or broth and bread crumbs.

  3. Heat over the fire until thickened.

  4. Combine the lobster pieces with butter, pepper, salt, and lemon juice.

  5. Warm until the butter melts.

  6. Let the mixture cool.

Assemble and bake

  1. Line a patty pan or dish with puff pastry.

  2. Fill the pastry with the lobster mixture.

  3. Cover with more pastry.

  4. Bake at 400°F (200°C) for about 45 minutes.

Finish and serve

  1. Cut the top pastry cover.

  2. Warm the remaining sauce with a little butter until thickened.

  3. Pour the sauce over the patty.

  4. Garnish with squeezed lemon juice.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

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

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, 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 savoury meat that forms the body of the filling.
Small claws and spawn
Mashed into a paste, they add concentrated lobster flavour and body to the filling.
Gravy or broth
Adds moisture and savoury depth, and thickens the claw paste when heated.
Bread crumbs
Absorb liquid and help the filling hold together and thicken.
Butter
Adds richness and fat, giving a softer texture and rounder flavour.
Puff pastry
Forms the flaky, layered crust that encloses the filling and browns in the oven.

The step that matters

Let the mixture cool before filling the pastry. Warm filling softens the raw puff pastry layers, so they can slump, steam unevenly and bake less flaky. Cooling the mixture keeps the layers distinct as they rise.

“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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