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Lobster Croquettes

Lobster croquettes are fried balls of lobster mixed with cream sauce, salt, and cayenne, coated in egg and cracker crumbs.

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 sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster Croquettes

Ingredients

Directions

Prepare

  1. In a bowl, mix the lobster, salt, cayenne, and cream sauce.

  2. Shape the mixture into croquettes.

Coat and fry

  1. Roll each croquette in the beaten egg, then in cracker crumbs.

  2. Heat lard in a pan and fry the croquettes until golden brown.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  3. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Pepper + creamtop 23% of all pairs
    Smell alikelow
    Cooked together21,449 recipes

    Shared aroma: acetic acid (sour, vinegar).

  5. Cream + eggtop 24% of all pairs
    Smell alikelow
    Cooked together42,166 recipes

    Shared aroma: acetic acid (sour, vinegar).

Pepper and cream barely smell alike, yet cooks put them together in 21,449 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.
Cream sauce
Binds the lobster into a mixture that holds its shape when formed.
Beaten egg
Sticks the cracker crumbs to the outside and helps form a crisp coating.
Cracker crumbs
Form a crisp, browned outer crust when fried.

The step that matters

Frying the coated croquettes. Shaped croquettes can fall apart or absorb grease if the lard is not hot enough or they are overcrowded. Hot fat sets the egg and crumb coating quickly, forming a crisp crust that seals in the moist filling.

“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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