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Lobster Patties

Lobster patties are made by mixing cooked lobster meat with water or stock, seasoning, anchovy sauce or lobster coral, thickening with cornflour, forming serving hot.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 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 ↓

Lobster Patties

Ingredients

Directions

Make the filling

  1. Cut the lobster meat into small pieces.

  2. Place the pieces in a saucepan with water or fish stock and bring the mixture to a boil.

  3. Season with pepper and salt.

  4. Add anchovy sauce or pounded lobster coral if available.

  5. Thicken the mixture with cornflour.

Serve

  1. Spoon the mixture into patty cases.

  2. 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.

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. Fish + anchovytop 9% of all pairs
    Smell alikelow
    Cooked together637 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Meat + fishtop 12% of all pairs
    Smell alikemoderate
    Cooked together479 recipes

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

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 filling.
Cornflour
Thickens the cooking liquid so the filling holds its shape in the patty cases.
Water or fish stock
Forms the moist cooking liquid that gently cooks the lobster and carries the seasoning.

The step that matters

Thicken the mixture with cornflour. Cornflour needs to come to a boil in the liquid to swell and thicken fully. If the filling is too thin, it will not hold together in the patty cases.

“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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