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Lobster Patties

Lobster patties are baked pastry-wrapped lobster mixture with a butter‑lemon sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 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.

Prepare the filling

  1. Mash the lobster pieces, claws, and spawn with a potato masher.

  2. Add gravy and bread crumbs.

  3. Heat the mixture over the fire until boiling.

  4. Strain the mixture to a cream-like thickness.

  5. Reserve half of the mixture for sauce.

Season and cool

  1. Mix the lobster with butter, pepper, salt, and lemon juice.

  2. Warm the mixture until the butter melts.

  3. Let the mixture cool.

Assemble and bake

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

  2. Fill the pan with the lobster mixture.

  3. Cover with more puff pastry.

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

  5. Cut the top pastry cover.

  6. Warm the reserved sauce with a little butter.

  7. Pour the sauce over the patty.

  8. Garnish with squeezed lemon.

  9. Place the top pastry cover back on.

  10. Leave space to see the filling.

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

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

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

    Shared aroma: 2-nonenal (fatty, green).

  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

Boiled lobster
Provides the main flavor and protein that sets as the filling heats.
Bread crumbs
Absorb liquid and help bind the filling so it holds its shape.
Butter
Adds richness and moisture to the filling and the sauce.
Lemon juice
Adds acidity that brightens the rich lobster flavor.
Puff pastry
Bakes into crisp, flaky layers that enclose the filling.

The step that matters

Let the mixture cool before filling the pastry. A hot filling melts the butter layers in the puff pastry before it sets, which stops the layers from rising and makes the base soggy.

“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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