Skip to main content
Main

Lobster Cutlets

Lobster cutlets are boiled lobster meat mixed with minced liver and melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Lobster and butter are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 2,609 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓

Lobster Cutlets

Ingredients

Directions

Boil the lobster

  1. Boil water in a stewpan and add 1 lb of coarse sea salt for each gallon of water.

  2. Add the live lobster head down and boil quickly for 20 minutes to 1 hour, depending on size.

  3. Skim the water regularly to remove impurities.

Make the cutlets

  1. Once cooked, remove the lobster and let it cool.

  2. Chop the lobster meat and mix it with 1 tablespoon of minced liver and 1 pint of melted butter.

  3. Heat the mixture until just boiling, then serve.

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

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

  2. Butter + livertop 19% of all pairs
    Smell alikemoderate
    Cooked together2,065 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Lobster + livertop 30% of all pairs
    Smell alikelow
    Cooked together16 recipes

    Shared aroma: decanoic acid (soapy, waxy).

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

What each ingredient does

Lobster
Provides the main protein, which firms as it cooks and gives the cutlets their body.
Melted butter
Adds fat and richness, carrying flavor and keeping the mixture moist.

The step that matters

Boiling the live lobster. Lobster protein toughens quickly when overcooked. Boiling it quickly for the stated time, adjusted to size, keeps the meat tender enough to chop and bind with butter.

“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.

You might also like

Lobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesLobster BallsLobster Balls7 recipesTomato SoupTomato Soup526 recipes