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Lobster Croquettes

A creamy lobster mixture formed into pyramids, coated in breadcrumbs, and fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Lobster Croquettes

Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Croquettes

Ingredients

Directions

Make the lobster base

  1. Melt the butter in a stew pan over medium heat.

  2. Sprinkle in the flour and cook for a minute.

  3. Pour in the boiling cream and let it boil.

  4. Add the lobster and stir until scalding hot.

  5. Remove from heat and let cool slightly.

  6. Stir in the beaten eggs.

  7. Season with salt and pepper.

  8. Return to heat and stir until the eggs set.

Shape and fry

  1. Butter a dish.

  2. Spread the lobster mixture evenly.

  3. Once cooled, form the mixture into pyramids.

  4. Dip each pyramid into bread crumbs.

  5. Fry until golden.

  6. Serve hot.

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

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

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

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

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

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

  4. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lobster
Provides the main flavour and the bulk of the filling.
Butter
Enriches the base and adds richness and flavour to the filling.
Flour
Thickens the butter and cream into a sauce that holds the croquettes together.
Cream
Adds moisture and richness, giving the filling a smooth, soft texture.
Eggs
Set when heated, binding the mixture so it firms enough to shape and fry.

The step that matters

Return to heat and stir until the eggs set. Beaten eggs stirred into a warm base will scramble or curdle if overheated, but must heat enough to set and thicken the mixture so it holds its shape when cooled and fried.

“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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