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Fried Lobster

A lobster coated in bread crumbs and fried in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Fried Lobster

Ingredients

Directions

Prepare

  1. Store leftover lobster in a cool place.

  2. Melt butter in a pan over medium heat.

  3. Coat the lobster in bread crumbs.

Cook

  1. Fry the breaded lobster in the melted butter 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.

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

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

  2. Lobster + buttertop 18% of all pairs
    Smell alikemoderate
    Cooked together2,609 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

  3. Lobster + breadtop 20% of all pairs
    Smell alikelow
    Cooked together736 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Lobster
Forms the main body of the dish and carries the flavor.
Butter
Conducts heat for frying and adds richness and browning to the crust.
Bread crumbs
Form a crisp, golden coating that protects the lobster while it fries.

The step that matters

Fry the breaded lobster in the melted butter until golden brown. Butter browns quickly over medium heat, so the coating can darken before the lobster is heated through. Watching color and keeping the heat steady helps the crumbs crisp without burning.

“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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