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Lobster Patties

A baked dish of lobster meat mixed with gravy, breadcrumbs, and seasonings, topped with 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 sauce

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

  2. Add gravy to the mixture.

  3. Add bread crumbs to the mixture.

  4. Heat the mixture over the fire until boiling.

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

  6. Mix half of the strained mixture with the lobster.

Make the filling

  1. Add butter, pepper, salt, and lemon juice to the lobster.

  2. Warm the lobster mixture until the butter melts.

  3. Let the mixture cool.

Bake and serve

  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.

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

Boiled lobster
Provides the main meat and flavour of the filling.
Small claws and spawn
Mashed and strained into a thick, creamy base that carries the lobster flavour.
Gravy
Adds moisture and savoury body to the sauce base.
Bread crumbs
Thicken the mixture so it holds together when cooked.
Butter
Adds richness and a smooth, silky mouthfeel to the filling.
Puff pastry
Forms a flaky, crisp, golden shell around the filling when baked.

The step that matters

Straining the mixture to a cream-like thickness. If the base is too thick or lumpy, the sauce will not be smooth and the filling may dry out. Straining removes solids so the mixture sets into a uniform, creamy texture.

“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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