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Lobster Croquettes

Lobster croquettes are fried balls of lobster, butter, flour, water or cream, egg, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Lobster Croquettes

Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Croquettes

Ingredients

Directions

Make the base

  1. In a saucepan, cook the butter and flour together until bubbling.

  2. Add the water or cream and stir until combined.

  3. Mix in the lobster meat and season with salt and pepper; heat through.

  4. Remove from heat and stir in the beaten egg.

  5. Allow the mixture to cool, then shape into croquettes.

Coat and fry

  1. Dip each croquette in egg and coat with cracker crumbs.

  2. Fry in hot oil until golden brown.

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.

Photo for illustrative purposes only · Contact us to use it

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

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

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Lobster meat
Provides the main flavor and filling of the croquettes.
Butter
Adds richness and fat, helping the base taste rounded and stay tender.
Flour
Thickens the butter and liquid into a binding base that holds the croquettes together.
Egg
Binds the mixture and helps the coating adhere while the croquettes fry.

The step that matters

Cool the mixture before shaping. The base must be cool and firm enough to hold its shape. Shaping a warm, soft mixture makes it sticky and prone to tearing or slumping, and it may fall apart when 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.

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