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Lobster Croquettes

A fried croquette made with lobster, mushrooms, Veloute sauce, butter, egg yolks, cream, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Lobster Croquettes

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 ↓

Lobster Croquettes

Ingredients

Directions

Make the base

  1. In a saucepan, boil the Veloute sauce until reduced by one third.

  2. Stir in lobster butter and mix in egg yolks and cream.

  3. Add the lobster meat and mushrooms, stirring thoroughly.

  4. Pour the mixture into a buttered pan and cover with oiled paper.

Shape and fry

  1. Once cold and firm, shape into croquettes.

  2. Coat with bread crumbs and fry until golden brown.

Serve

  1. Serve with Perigueux, Poivrade, or tomato sauces.

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

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

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

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

  4. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

    Shared aroma: trans-2-decenal (waxy, orange).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

What each ingredient does

Veloute sauce
Forms the thick, creamy base that holds the filling together.
Egg yolks
Add richness and help bind the mixture as it sets.
Lobster meat
Provides the main flavor and tender texture of the filling.
Button mushrooms
Add moisture and earthy body to the filling.
Cream
Adds richness and softness to the mixture.

The step that matters

Chilling until cold and firm. The mixture must set fully before shaping, because a soft filling will slump and burst through the bread crumbs when fried. Cooling allows the starch in the sauce and the egg yolks to thicken it enough to hold its shape.

“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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