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Superlative Lobster Patties

Pounded lobster formed into balls, coated with sifted coral, served in hot patty cases with rich white sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Lobster and sauce are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Superlative Lobster Patties

Ingredients

Directions

Prepare the lobster

  1. Form the pounded lobster into balls about the size of a hazelnut.

  2. Roll the balls in the sifted coral.

  3. Warm the balls gently.

Assemble and serve

  1. Prepare hot patty cases.

  2. Pour a small spoonful of rich white sauce or Sauce à la Caurore into each patty case.

  3. Arrange the balls around the edge and place a larger ball in the center.

  4. Serve immediately.

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

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Pounded lobster
Forms the main body of the filling and carries the flavor of the dish.
Sifted coral
Adds a rich, delicate flavor and a bright color to the outside of the lobster balls.
Rich white sauce or sauce à la caurore
Adds moisture and creaminess that keeps the filling soft inside the patty case.

The step that matters

Warm the balls gently. Gentle heat warms the lobster through without toughening its proteins, which tighten and turn rubbery when overheated. Keeping the heat low preserves a tender texture and the delicate flavor of the coral.

“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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