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Lobster Patties

Lobster patties made with lobster meat, butter, flour, cream, pepper, salt, egg yolk, and crust, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Patties

Ingredients

Directions

Make the filling

  1. Melt butter in a stewpan.

  2. Add flour to the melted butter and stir to dry it up.

  3. Stir in the lobster pieces and cream.

  4. Season with pepper and salt.

Assemble and bake

  1. Fill the patties with the lobster mixture.

  2. Cover with crust and brush with egg yolk.

  3. Bake until golden brown.

  4. Serve as a garnish for a large dish.

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

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

  2. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Lobster + meattop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

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

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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 meat
Forms the main filling, providing the flavour and texture of the patties.
Butter
Melts with the flour to form a base that carries the filling and adds richness.
Flour
Thickens the melted butter so the lobster filling holds together rather than running out.
Cream
Adds moisture and softness to the filling, keeping it smooth and tender.
Egg yolk
Brushed on top to promote even golden browning during baking.

The step that matters

Drying the flour into the butter. Stirring the flour into the melted butter cooks off raw starch taste and forms a roux. Cooking it briefly before adding cream lets the filling thicken evenly instead of staying pasty or lumpy.

“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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