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Lobster Patties

A savory dish of lobster meat mixed with flour, butter, cream, and seasonings, formed into patties and baked.

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

Make the sauce

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

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

  3. Add pounded coral and anchovy sauce, if using, and boil for 2-3 minutes.

  4. Beat the egg yolk with cold milk and gradually stir it into the mixture.

Fill and bake

  1. Continue stirring and add the lobster meat, then heat until just boiling, avoiding boiling to prevent curdling.

  2. Keep the mixture warm in a saucepan of hot water if needed.

  3. Fill patty cases with the hot filling, cover, and bake in the oven.

  4. Serve immediately to prevent the filling from cooking further.

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 flesh
Provides the main seafood filling, giving the patties their flavour and firm, tender texture.
Flour
Thickens the butter and cream into a smooth sauce that holds the filling together.
Butter
Adds richness and flavour to the roux that starts the sauce.
Egg yolk
Enriches and thickens the sauce as it heats, giving a creamy set.

The step that matters

Heat the filling without boiling. Egg yolk in the sauce can curdle and turn grainy if it boils, so the mixture should be heated only until just boiling and kept warm.

“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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