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Lobster Cutlets

Lobster cutlets made with lobster, milk, cream, egg, breadcrumbs, and seasonings, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 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 Cutlets

Ingredients

Directions

Prepare

  1. Prepare the lobster as you would for salmon cutlets.

  2. Mix the milk, cream, lobster spawn, pepper, salt, cayenne, lemon juice, essence of anchovy, and egg in a bowl.

  3. Combine the mixture with the prepared lobster.

Shape and cook

  1. Shape into cutlets and coat with breadcrumbs.

  2. Fry in a hot pan until golden brown and serve hot.

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

    Shared aroma: octanal (fat, soap).

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

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

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

    Shared aroma: decanal (soap, orange peel).

  5. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

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

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

What each ingredient does

Lobster
Forms the main body and flavour of the cutlets.
Egg
Binds the mixture so the cutlets hold their shape.
Breadcrumbs
Form a crisp golden coating when fried.
Cream
Adds richness and moisture to the filling.
Milk
Adds moisture to the mixture, keeping the cutlets tender.

The step that matters

Fry in a hot pan until golden brown. A properly hot pan sears the breadcrumb coating quickly, creating a crisp crust before the moist lobster filling overheats or the coating absorbs too much fat and turns greasy.

“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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