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Lobster Croquettes

A fried croquette made with lobster, egg, butter, flour, cream, and cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 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 filling

  1. Melt butter in a pan and mix in flour.

  2. Add cream, chopped lobster, salt, and pepper to the pan and stir well.

  3. Remove from heat and mix in beaten egg while the mixture is hot.

  4. Set the mixture in a cool place to firm up.

Shape and fry

  1. Shape the mixture into croquettes.

  2. Dip the croquettes in beaten egg.

  3. Roll the croquettes in cracker crumbs.

  4. Fry the croquettes in hot lard 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. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

Lobsters
Provides the main flavor and the body of the filling.
Butter
Enriches the filling and carries flavor in the base of the mixture.
Flour
Thickens the butter and cream into a binding base for the filling.
Cream
Adds moisture and richness so the filling stays soft inside.
Egg
Binds the filling so it holds its shape, and forms the coating layer.

The step that matters

Setting the mixture to firm up. The filling must cool until firm before shaping; if it is still warm and soft, the croquettes will not hold their shape and may split or fall apart in the hot lard.

“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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