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Lobster Patties

A baked dish of mashed lobster mixed with gravy, breadcrumbs, butter, and seasonings, encased in puff pastry.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lobster Patties

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Mash the lobster claws and spawn in a dish until smooth.

  2. Add gravy and bread crumbs.

  3. Heat the mixture over the fire until it boils.

  4. Strain the mixture to a cream-like consistency.

  5. Mix half of the strained mixture with the lobster.

  6. Add butter, pepper, salt, and lemon juice to the lobster mixture.

  7. Warm the mixture until the butter melts.

  8. Let the mixture cool.

Assemble and bake

  1. Line a patty pan or dish with puff pastry.

  2. Fill the pastry with the lobster mixture and cover with more pastry.

  3. Bake at 400°F (200°C) for about 45 minutes.

Finish and serve

  1. Cut the top pastry cover.

  2. Warm the remaining sauce with a little butter until thick.

  3. Pour the sauce over the patty.

  4. Place the top pastry cover back on, leaving space to see the filling.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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 filling.
Butter
Adds richness and a smooth, silky texture to the filling and sauce.
Gravy
Adds moisture and savoury depth to the lobster mixture.
Bread crumbs
Help bind the mixture and thicken it slightly.
Puff pastry
Forms a flaky, crisp shell that browns in the oven.
Lemon juice
Adds acidity that brightens the rich lobster and butter.

The step that matters

Strain the mixture to a cream-like consistency. Straining removes solids so the filling becomes smooth and even. If it is left lumpy or too thick, the patty will have an uneven texture and may be dry or stiff once baked.

“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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