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Lobster Cutlets

Lobster cutlets made with minced lobster, cream, butter, flour, and parsley, coated in cracker dust and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lobster Cutlets

Ingredients

Directions

Make the filling

  1. In a bowl, combine the minced lobster, salt, pepper, and parsley.

  2. Stir in the cream, melted butter, and flour until well mixed.

  3. Heat the mixture until it boils, then let it cool.

  4. Once cooled, mix the lobster with the cream mixture and form into cutlets.

Coat and fry

  1. Dip each cutlet in beaten egg, then coat with cracker dust.

  2. Fry the cutlets in hot lard until golden brown.

  3. Drain on paper towels, garnish with a claw, and serve on a napkin with cress and lemon quarters.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  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

Cold boiled lobster
Provides the main flavour and the bulk of the cutlet filling.
Cream
Adds moisture and richness so the filling stays soft and tender.
Flour
Thickens the cream mixture so it binds the lobster into a shapeable filling.
Egg
Acts as a binder and helps the cracker dust coating adhere to the cutlet.
Butter
Adds fat and richness to the filling.

The step that matters

Heating the cream mixture until it boils. Cooking the flour and cream together to a boil gelatinises the starch and thickens the mixture. If it is too thin, the cooled filling will be too soft to shape and may fall apart in the frying 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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