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Lobster Chops

Lobster chops are breaded and fried lobster meat coated in a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Parsley and lemon match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lobster Chops

Ingredients

Directions

Make the sauce

  1. Melt the butter in a saucepan over medium heat.

  2. Stir in the flour, then gradually add the cream or milk, salt, and egg yolks.

  3. Cook until the mixture thickens, stirring constantly.

Shape the chops

  1. Drain the lobster, remove the shell, and mix with parsley, lemon juice, cayenne pepper, and sugar.

  2. Chill the mixture until cold, then shape into chops.

Fry and serve

  1. Dip each chop in beaten egg, then roll in breadcrumbs.

  2. Fry in hot lard until golden brown.

  3. Garnish with parsley and lemon 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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

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

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  3. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

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

  5. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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

What each ingredient does

Lobster
Provides the main filling and flavour of the chops.
Flour
Thickens the cream sauce so the mixture can be shaped and hold together.
Egg yolks
Enrich and thicken the sauce, helping bind the mixture.
Cream or milk
Forms the liquid base of the sauce, adding richness and moisture.
Butter
Adds fat and flavour to the base of the sauce.
Lemon juice
Adds acidity that brightens the rich lobster and sauce.

The step that matters

Chill the mixture until cold before shaping. A warm, loose sauce cannot hold its shape, so the chops may fall apart. Thorough chilling lets the thickened mixture firm up so it can be shaped and then coated without breaking.

“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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