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Lobster Croquettes

Lobster croquettes are fried bite‑sized cakes made with lobster, egg, flour, butter, seasoning, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Lobster Croquettes

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Lobster Croquettes

Ingredients

Directions

Prepare

  1. In a bowl, combine the lobster, beaten egg, flour, butter, and seasoning.

  2. Form the mixture into croquettes.

Coat and fry

  1. Dip each croquette in egg, then roll in cracker crumbs.

  2. Fry in a little butter and lard until light brown.

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.

Photo for illustrative purposes only · Contact us to use it

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. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

  4. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

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

  5. Lobster + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together1,034 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lobster
Provides the main filling and flavor of the croquettes.
Egg
Binds the mixture together and forms a coating that helps the crumbs stick.
Flour
Absorbs moisture and helps the mixture hold its shape.
Cracker crumbs
Form a crisp outer crust that browns when fried.
Butter
Adds richness and helps the croquettes brown in the pan.

The step that matters

Fry until light brown. Frying in butter and lard at a steady heat browns the crumb coating and crisps the outside while the filling warms through. Too little heat leaves the coating greasy and pale, and too much browns the outside before the filling is hot.

“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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