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Lobster Croquettes

A fried appetizer of lobster mixed with butter, flour, milk, and seasonings, coated in egg and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Lobster Croquettes

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 Croquettes

Ingredients

Directions

Make the filling

  1. In a saucepan, melt the butter and stir in the flour until well combined.

  2. Add enough milk or cream to create a creamy mixture.

  3. Stir in the chopped lobster, salt, cayenne pepper, and lemon juice.

  4. Allow the mixture to cool, then shape it into croquettes.

Coat and fry

  1. Roll each croquette in the beaten egg and then in cracker crumbs.

  2. Fry the croquettes in hot oil until golden brown.

  3. Drain the fried croquettes on paper towels.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

Butter and flour 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

Lobsters
Provides the main flavor and the bulk of the filling.
Butter
Enriches the sauce base and adds richness to the filling.
Flour
Thickens the butter and milk mixture so the filling holds its shape.
Milk or cream
Makes the flour-thickened base creamy and moist, binding the lobster.
Egg
Binds the crumb coating to the croquette so it stays on during frying.

The step that matters

Cool the filling before shaping. A warm, loose filling will not hold its shape and can break apart in the oil. Cooling lets the starch set so the croquettes keep their form and fry cleanly.

“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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