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Lobster Patties

A baked lobster patty encased in puff pastry, made with lobster meat, gravy, breadcrumbs, butter, lemon, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lobster Patties

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the sauce

  1. Mash the small claws and spawn in a dish until smooth.

  2. Add gravy and bread crumbs to the mash.

  3. Heat the mixture over the fire until it boils.

  4. Strain the mixture until it reaches a creamy thickness.

  5. Combine half of the strained mixture with the lobster, butter, pepper, salt, and lemon juice.

  6. Warm the mixture until the butter melts.

  7. Let the mixture cool.

Assemble and bake

  1. Line a patty pan or dish with puff pastry.

  2. Fill the pastry with the lobster mixture.

  3. Cover with more pastry.

  4. Bake for 45 minutes at 400°F (200°C).

Finish and serve

  1. After baking, cut the top pastry.

  2. Warm the remaining sauce with a little butter until creamy.

  3. Pour the sauce over the patty.

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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

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

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

What each ingredient does

Boiled lobster
Forms the main filling and supplies the rich seafood flavour.
Butter
Adds richness and fat, giving the filling a smooth, silky texture.
Gravy
Adds moisture and savoury depth to the creamy claw and spawn mash.
Bread crumbs
Helps thicken the mash so it holds a creamy consistency.
Puff pastry
Forms the flaky outer case that rises and browns in the oven.

The step that matters

Strain the mixture to a creamy thickness. Straining removes fibrous bits and lumps, so the sauce becomes smooth. Stopping at the right thickness matters because the mixture thickens further as it cools and bakes, and an overly thick base can turn dry or pasty.

“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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