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Croquettes of Lobster

A fried appetizer made from minced lobster, eggs, butter, breadcrumbs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Croquettes of Lobster

Ingredients

Directions

Prepare

  1. Mince the lobster meat and mix it with melted butter (not hot).

Make the mixture

  1. Add the anchovy sauce, powdered hard-boiled egg yolks, lemon juice, salt, cayenne pepper, mace, lemon peel, and beaten raw egg yolks.

  2. Work in the bread crumbs until well combined.

  3. Form the mixture into oblong balls and refrigerate for 2 hours.

Fry and drain

  1. Fry the croquettes quickly in deep cottolene until golden brown.

  2. Drain excess fat by rolling each croquette on a hot, clean cloth.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  5. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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 body and flavour of the croquettes.
Eggs
Raw yolks bind the mixture so it holds its shape when fried.
Butter
Adds richness and moisture to the minced lobster.
Bread crumbs
Absorb moisture and give the mixture body that helps it hold together.
Hard-boiled egg yolks
Powdered yolks add richness and a fine, tender texture to the filling.

The step that matters

Refrigerate the shaped croquettes for 2 hours. Chilling firms the fat and binding proteins so the croquettes keep their shape and do not burst or spread when they hit the hot fat.

“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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