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Croquettes of Lobster

A dish of lobster meat mixed with eggs, butter, breadcrumbs, and seasonings, formed into croquettes 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 ↓

Croquettes of Lobster

Ingredients

Directions

Prepare the mixture

  1. Mince the lobster meat and work in the melted butter, but do not let it get hot.

  2. Add the anchovy sauce, hard-boiled egg yolk powder, lemon juice, and seasonings.

  3. Mix in the 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 cottolene or lard until golden.

  2. Drain excess fat by rolling each croquette lightly 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 flavour and the bulk of the croquette filling.
Butter
Adds richness and moisture to the lobster, keeping the filling tender.
Eggs
Raw yolks bind the mixture so the croquettes hold their shape when fried.
Bread crumbs
Absorb moisture and give the filling body so it can be shaped.
Hard-boiled egg yolks
Add richness and a fine, dry texture that helps firm the filling.

The step that matters

Keep the butter from getting hot when mixing it into the lobster. Overheated butter separates and releases its water, making the mixture greasy and loose, so the croquettes may not hold their shape or brown evenly.

“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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