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Lobster Patties

A baked pastry-covered lobster patty with a creamy sauce.

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 sauce

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

  2. Add gravy and bread crumbs, then heat over the fire until boiling.

  3. Strain the mixture until it reaches a creamy thickness, reserving half for later.

Make the filling

  1. Combine the lobster pieces with butter, pepper, salt, and lemon juice, warming until the butter melts.

  2. Let the mixture cool, then line a patty pan or dish with puff pastry.

  3. Fill with the lobster mixture and cover with more pastry.

  4. Cut the pastry cover in half and place it on top, leaving space to see the filling.

Bake and serve

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

  2. After baking, warm the reserved sauce with a little butter until creamy.

  3. Pour the sauce over the patty and garnish with squeezed lemon.

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 flesh and flavour of the filling.
Puff pastry
Forms a crisp, flaky case and cover that browns in the oven.
Butter
Adds richness and moisture to the filling and sauce.
Gravy
Adds savoury depth and body to the claw and spawn sauce.
Bread crumbs
Thicken the claw and spawn mixture to a paste-like body.
Lemon juice
Adds acidity that brightens the rich lobster and butter flavours.

The step that matters

Straining the sauce to a creamy thickness. Thickening relies on the crumbs and reduced liquid; if it is left too thick or too thin, the sauce will not coat the patty smoothly. Straining removes solids so the texture stays silky.

“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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