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Lobster Outlets

A fried lobster cutlet made with lobster flesh, butter, breadcrumbs, eggs, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lobster Outlets

Ingredients

Directions

Prepare the mixture

  1. Pound the lobster flesh in a mortar.

  2. Mix in the butter, bread crumbs, salt, Nepal pepper, lemon rind, and grated nutmeg.

  3. Add the beaten eggs and combine well.

  4. Form the mixture into cutlet shapes.

Fry and serve

  1. Coat each cutlet in egg and bread crumbs.

  2. Fry in boiling fat or butter until golden brown.

  3. Drain on a sieve and serve decorated with fried bread and parsley.

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

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

  2. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

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

  4. Pepper + nutmegtop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

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

What each ingredient does

Lobster flesh
Forms the main body and flavour of the cutlets.
Butter
Adds richness and moisture to the mixture.
Bread crumbs
Absorb moisture and help bind the cutlets together.
Eggs
Bind the mixture and set when cooked, holding the cutlet shape.

The step that matters

Frying in boiling fat until golden brown. The fat must be hot enough to brown the egg and bread crumb coating quickly. If the fat is too cool, the coating absorbs grease and turns soggy before it browns, and the cutlet may fall apart.

“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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