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Lobster Croquettes

A fried appetizer made from leftover lobster meat mixed with breadcrumbs, spices, and butter, shaped into balls and coated before frying.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Lobster Croquettes

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Lobster Croquettes

Ingredients

Directions

Prepare the mixture

  1. Pound the leftover lobster meat until the dark and light meat and coral are well mixed.

  2. Add ½ cup fine bread crumbs, black pepper, coarse sea salt, cayenne pepper, and melted butter.

Shape and coat

  1. Form the mixture into egg-shaped or round balls.

  2. Roll each ball in beaten egg, then coat with fine bread crumbs.

Fry

  1. Fry the croquettes in boiling 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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

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

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

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

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

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

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

  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 meat
Provides the main flavor and protein that forms the body of the croquette.
Fine bread crumbs
Absorb moisture and bind the mixture so the croquettes hold their shape.
Egg
Binds the mixture and, beaten, forms a coating that helps the crumbs stick.
Melted butter
Adds fat for richness and a softer, moister interior texture.
Lard
Conducts heat in frying, browning the crumb coating to a golden crust.

The step that matters

Fry the croquettes in boiling lard until golden brown. The coating must be fully set and browned in hot fat before the centre overheats. Fat at the right temperature crisps the crumbs quickly, which keeps the crust from absorbing grease and the filling from drying out.

“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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