Skip to main content
Main

Lobster Chops

Lobster chops are breaded and fried pieces of meat coated in white sauce, garnished with lobster claw, lemon, and parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
Jump to recipe ↓

Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lobster Chops

Ingredients

Directions

Prepare the chops

  1. Prepare the white sauce and spread it on a platter to cool.

  2. Once cool, mold the sauce into the shape of chops.

  3. Dip each chop in egg, then roll in bread crumbs.

Fry and serve

  1. Fry in hot fat until golden amber.

  2. Make a small opening in the pointed end of each chop and insert a lobster claw.

  3. Serve on a napkin, garnished with lemon and parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Sauce + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  4. Bread + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together8,588 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Egg + lemontop 19% of all pairs
    Smell alikelow
    Cooked together44,316 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

Egg and lemon barely smell alike, yet cooks put them together in 44,316 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

White sauce
Forms the chop shape and provides the creamy filling once cooled and set.
Egg
Acts as a binder so the bread crumbs stick to the chops.
Fresh bread crumbs
Form a crisp, golden coating that browns when fried.

The step that matters

Let the white sauce cool fully before shaping. Sauce that is still warm stays soft and will not hold the chop shape, so it may slump or tear when dipped and rolled. Cooling lets the starch-thickened sauce firm up enough to keep its form through breading and frying.

“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.

You might also like

Brown BreadBrown Bread461 recipesLemon SauceLemon Sauce236 recipesLobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipes