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Lobster Oroquettes

Lobster meat formed into croquettes, coated in cracker crumbs, and fried.

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 ↓

Lobster Oroquettes

Ingredients

Directions

Prepare the filling

  1. Remove the meat from the lobster and mince it finely.

  2. Mix the lobster meat with bread crumbs, cream, lemon juice, anchovy sauce, nutmeg, pepper, and salt.

  3. Heat the mixture over low heat until very hot, then remove from heat.

  4. Stir in the beaten egg and let the mixture cool.

  5. Shape the mixture into croquettes or balls.

Fry and serve

  1. Brush each croquette with egg, roll in cracker crumbs, and plunge into boiling oil.

  2. Fry until golden brown, then drain on brown paper.

  3. Garnish with parsley and serve.

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. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 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
Provides the main flavour and the bulk of the croquette filling.
Bread crumbs
Absorb liquid and help the mixture hold its shape while frying.
Cream
Adds moisture and richness, keeping the filling soft inside.
Egg
Binds the filling and, brushed on outside, helps the cracker crumbs adhere and brown.
Lemon juice
Adds acidity that brightens the rich seafood flavour.

The step that matters

Let the mixture cool before shaping. Once the egg is stirred in, a warm, soft filling is hard to shape and may loosen. Cooling firms the mixture so the croquettes keep their form and do not burst or spread in the hot oil.

“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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