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Lobster in Batter

Battered lobster strips fried until golden brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lobster and meat work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 909 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster in Batter

Ingredients

Directions

Make the batter

  1. In a bowl, mix flour and baking powder to create a smooth batter.

Fry and serve

  1. Dip the lobster strips into the batter.

  2. Fry the battered lobster in hot fat until golden brown.

  3. Drain on a colander and serve on napkins.

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

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

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

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Meat + flourtop 28% of all pairs
    Smell alikelow
    Cooked together5,529 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

Lobsters
Main protein; the meat is cut into strips that are coated and fried.
All-purpose flour
Forms the batter that coats the lobster and sets into a crisp shell when fried.
Baking powder
Releases gas in the batter, making it lighter and more open when fried.

The step that matters

Frying the battered lobster in hot fat. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of setting quickly into a crisp, golden coating. Hot fat seals the batter fast, keeping the lobster inside moist.

“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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