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Lobster Croquettes

A fried croquette made with lobster, mushrooms, Velouté sauce, egg yolks, cream, and breadcrumbs.

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 filling

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

  2. Stir in lobster butter and a mixture of egg yolks and cream.

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

  4. Pour the mixture into a buttered pan.

  5. Cover the pan with oiled paper.

Shape and fry

  1. Once cold and firm, shape into croquettes.

  2. Coat the croquettes with breadcrumbs.

  3. Fry the croquettes 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. Mushroom + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together12,525 recipes

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

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

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

  5. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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 flavour and bulk of the filling.
Velouté sauce
Binds the filling into a thick base that sets firm when cold.
Egg yolks
Enrich the filling and help it set when chilled.
Button mushrooms
Add moisture and earthy flavour to the filling.
Breadcrumbs
Form a crisp, golden outer coating when fried.

The step that matters

Chill until cold and firm before shaping. The filling is soft when warm. Chilling lets the starch in the sauce and the egg proteins set, so the croquettes hold their shape and do not burst or leak in 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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