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Lobster Chops

A creamy lobster dish formed into chops, coated in breadcrumbs, and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Chops

Ingredients

Directions

Make the lobster base

  1. Melt the butter until it bubbles.

  2. Sprinkle the flour and cook briefly.

  3. Pour in the boiling cream.

  4. Add the lobster dice.

  5. Stir until scalding hot.

  6. Remove from heat.

  7. Stir in the beaten egg yolks, nutmeg, cayenne, and salt.

  8. Return the mixture to the heat.

  9. Stir until the egg is set.

Shape and chill

  1. Butter a platter.

  2. Spread the lobster mixture about ½ inch thick.

  3. Chill for 2‑3 hours.

  4. Form the chilled mixture into chops, pointed at one end.

Coat, fry and serve

  1. Coat each chop in bread crumbs.

  2. Dip each chop in egg.

  3. Coat again in bread crumbs.

  4. Fry in boiling lard until golden brown.

  5. Garnish each with a lobster claw.

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. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, 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 flavour and the body of the chop filling.
Butter
Enriches the base and carries flavour through the roux.
Flour
Thickens the cream into a stiff base that holds its shape when chilled.
Egg yolks
Set with gentle heat to bind the mixture so it can be formed into chops.
Cream
Adds moisture and richness, giving the base a smooth, custard-like body.

The step that matters

Stir until the egg is set. Egg yolks thicken when heated but scramble if they get too hot. Stirring over gentle heat keeps the mixture smooth and firm enough to shape.

“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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