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Nevada Lobster Cutlets

Lobster cutlets are breaded and fried lobster meat served with béchamel sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Nevada Lobster Cutlets

Ingredients

Directions

Prepare

  1. Remove the meat from the shell of the boiled lobster.

  2. Pound the lobster meat in a mortar with the butter until smooth.

  3. Season with salt and pepper.

  4. Shape the mixture into cutlets.

Coat and fry

  1. Dip each cutlet in the beaten egg, then coat with bread crumbs.

  2. Fry in hot oil until golden brown.

  3. Drain on paper towels and serve with béchamel sauce.

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. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

  4. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

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

  5. Meat + lobstertop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

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

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

What each ingredient does

Lobster meat
Forms the main flavour and the body of the cutlets.
Butter
Adds richness and helps the pounded lobster become smooth and easy to shape.
Beaten egg
Binds the coating so the bread crumbs stick to each cutlet.
Bread crumbs
Forms a crisp outer crust that browns during frying.

The step that matters

Frying in hot oil until golden brown. If the oil is not hot enough, the cutlets absorb excess oil and turn greasy, while the coating may not set quickly enough to hold its shape. Enough heat browns the crumbs quickly and seals the coating.

“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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