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Creamed Lobster Patties

A lobster patty made with milk, butter, and spices, baked in shells.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Creamed Lobster Patties

Ingredients

Directions

Make the sauce

  1. Bring the milk to a boil in a saucepan.

  2. Add the butter, red pepper, and salt to the boiling milk.

  3. Make a paste with the cornstarch and a little water, then add it slowly to the milk while stirring constantly until thickened.

Serve

  1. Heat patty shells in the oven.

  2. Fill the heated shells with the lobster mixture and serve hot.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Lobster + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  3. Butter + meattop 16% of all pairs
    Smell alikemoderate
    Cooked together7,594 recipes

    Shared aroma: guaiacol (smoky, sweet).

  4. Butter + lobstertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  5. Milk + meattop 18% of all pairs
    Smell alikemoderate
    Cooked together2,703 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Milk
Forms the creamy base of the sauce that coats the lobster.
Cornstarch
Thickens the milk into a smooth sauce as it heats.
Butter
Adds richness and a silky mouthfeel to the sauce.
Lobster meat
Provides the main filling, with its sweet, delicate flavor and firm texture.

The step that matters

Adding the cornstarch paste. Cornstarch thickens only when it is heated and stirred. Adding the paste slowly while stirring constantly prevents lumps and keeps the sauce smooth as it thickens.

“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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