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Lobster Cutlets

A fried dish of lobster pieces coated in panada, egg, and breadcrumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Lobster Cutlets

Ingredients

Directions

Prepare the filling

  1. Cut the lobster into small pieces.

  2. Mix the lobster with the panada and add seasoning.

Shape and coat

  1. Form the mixture into cutlets.

  2. Roll the cutlets in beaten egg and then in bread crumbs.

Fry

  1. Fry in hot oil for two minutes.

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

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

  2. Lobster + breadtop 20% of all pairs
    Smell alikelow
    Cooked together736 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  3. Lobster + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together1,484 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Lobster
Provides the main flavour and the bulk of the cutlet.
Panada
Starch and moisture bind the lobster so the cutlets hold their shape.
Egg
Binds the crumb coating so it sticks to the cutlet during frying.
Bread crumbs
Form a crisp, golden outer layer when fried.

The step that matters

Fry in hot oil. Oil that is hot enough sets the crumb coating quickly and browns it before the filling heats through, so the coating does not soak up grease. Oil that is too cool makes the cutlets greasy and can let the coating fall away.

“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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