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Lobster in Crumbs

Breaded lobster served with tomato sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster in Crumbs

Ingredients

Directions

Prepare

  1. Salt the lobster meat.

  2. Dip the lobster meat in the beaten eggs.

  3. Roll the lobster in breadcrumbs.

Fry and serve

  1. Fry in hot oil until golden brown.

  2. Serve with tomato sauce.

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 + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Tomato + saucetop 15% of all pairs
    Smell alikelow
    Cooked together5,469 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Meat + tomatotop 17% of all pairs
    Smell alikelow
    Cooked together1,438 recipes

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

  5. Meat + saucetop 22% of all pairs
    Smell alikelow
    Cooked together2,167 recipes

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

What each ingredient does

Lobster
Forms the main protein that the breading and frying surround.
Eggs
Bind the breadcrumbs to the lobster so the coating adheres during frying.
Breadcrumbs
Form a crisp, golden coating that browns in the hot oil.

The step that matters

Fry in hot oil until golden brown. Oil that is hot enough sets the egg and breadcrumb coating quickly, so it crisps and browns instead of absorbing oil and turning greasy. Oil that is too cool lets the lobster overcook before the coating colours.

Swap the tomato

How well each one fits the dish's main ingredients (lobster, meat, egg, sauce):

  1. Mustardfits better
  2. Shallotfits better
  3. Asparagusfits better
  4. Tomatothe original

Fit is the average pairing score against lobster, meat, egg, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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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