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Lobster Patties

Lobster patties made with puff pastry and a lobster‑bechamel filling.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Sauce and anchovy 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

Prepare the pastry

  1. Roll out the puff pastry very thin and cut out rounds about 3 inches in diameter.

  2. Cut additional rounds from thicker pastry, leaving a ring shape.

  3. Place the thin rounds on a baking sheet.

  4. Top each with 2 rings joined by egg white.

  5. Fill the center with flour or breadcrumbs.

  6. Place a small round on top.

  7. Brush with egg yolk.

  8. Bake until lightly colored.

Make the filling

  1. Mince the lobster finely.

  2. Mix the lobster with Bechamel sauce and seasoning.

  3. Cook the mixture over low heat for 5 minutes.

Fill and finish

  1. Remove the filling from the pastry cases.

  2. Fill the pastry cases with the lobster mixture.

  3. Replace the tops.

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. Sauce + anchovytop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  3. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  4. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Anchovy + eggtop 12% of all pairs
    Smell alikemoderate
    Cooked together2,330 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Lobster
Provides the main flavor and tender, meaty texture of the filling.
Bechamel sauce
Binds the lobster into a creamy, moist filling.
Puff pastry
Its thin layers puff with steam in the oven to form flaky cases.
Egg
Egg white glues the rings together, and egg yolk gives the pastry a golden browning.
Anchovy paste
Adds a savory depth that enriches the lobster flavor.
Lemon juice
Adds acidity that brightens the rich creamy filling.

The step that matters

Bake until lightly colored. Puff pastry needs a hot enough oven for its layers to steam and rise. Too little heat leaves it flat and dense, while baking too long over-browns it and dries the layers.

“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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