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Lobster Patties

A savory patty made from lobster meat, flour, butter, cream, and egg, cooked in a pan or oven.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster Patties

Ingredients

Directions

Prepare the lobster

  1. Remove the firm white flesh from the hen lobster.

  2. Cut the lobster flesh into small dice.

Make the sauce

  1. In a saucepan, melt the butter with the flour over medium heat until bubbling.

  2. Pour in the cream or milk and stir until smooth.

  3. Add the pounded coral and anchovy sauce, if using.

  4. Boil the mixture for 2-3 minutes.

  5. Beat the egg yolk with the cold milk.

  6. Gradually stir the egg mixture into the sauce.

  7. Continue stirring and add the lobster meat.

  8. Return to heat until just boiling, but do not boil.

Fill and serve

  1. Fill the patty cases with the mixture while hot.

  2. Cover the cases.

  3. Place the cases in the oven.

  4. Serve immediately to prevent the egg from curdling.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

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

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

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

What each ingredient does

Hen lobster
Provides the main filling, with firm white flesh that holds its shape when diced.
Flour
Thickens the butter and cream into a smooth sauce that holds the lobster.
Butter
Adds richness and carries the flour so it cooks smoothly into the sauce.
Cream or milk
Forms the liquid base of the sauce, adding body and a soft texture.
Egg yolk
Enriches and thickens the sauce, giving it a smooth, velvety body.

The step that matters

Return to heat without boiling. Egg yolk mixed into the sauce can curdle and turn grainy if it gets too hot. Heating only until just boiling, and serving immediately, keeps the sauce smooth.

“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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