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Croquettes of Lobster

A fried dish of minced lobster mixed with 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

Make the mixture

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

  2. Add the anchovy sauce, powdered hard-boiled egg yolks, lemon juice, and seasonings.

  3. Incorporate the beaten raw egg yolks and then fold in the bread crumbs.

Shape and chill

  1. Shape the mixture into oblong balls and refrigerate for 2 hours.

Fry and serve

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

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

  3. Ensure your serving dish is well heated before serving.

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
Provides the main body and flavour of the croquette filling.
Raw egg yolks
Bind the mixture so it holds its shape when cooked.
Bread crumbs
Absorb moisture and give the mixture body so it can be shaped.
Butter
Adds richness and moisture to the filling and aids browning in the fry.
Hard-boiled egg yolks
Add richness and firm body to the filling.

The step that matters

Keep the butter not hot when mixing it with the lobster. Hot melted butter can cook the lobster and egg proteins early and loosen the mixture, making it harder to shape and causing the croquettes to fall apart or turn greasy in the 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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