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Lobster Cutlets

Lobster cutlets are fried pieces of lobster meat mixed with butter, coated in breadcrumbs, and baked briefly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Lobster Cutlets

Ingredients

Directions

Make the mixture

  1. Remove the meat from the lobster and mix with lobster butter until bright red.

  2. Add ordinary butter to create a thick pudding-like consistency.

Shape and coat

  1. Mould the mixture into small oval pieces.

  2. Insert a small piece of lobster claw into each cutlet to resemble a bone.

  3. Dip each piece in a beaten egg, then coat with bread crumbs.

Fry and serve

  1. Fry in boiling fat for about 2 minutes until golden brown.

  2. Drain on a cloth in front of the fire.

  3. Place in the oven for 4-5 minutes before serving.

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. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  2. Egg + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  3. Butter + eggtop 17% of all pairs
    Smell alikemoderate
    Cooked together118,967 recipes

    Shared aroma: decanal (soap, orange peel).

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

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

  5. Lobster + breadtop 20% of all pairs
    Smell alikelow
    Cooked together736 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

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

What each ingredient does

Lobster
Provides the main flavour and the delicate, flaky meat that forms the cutlet.
Lobster butter
Adds richness and colour, turning the mixture bright red while carrying lobster flavour.
Ordinary butter
Adds fat and moisture, giving the mixture a thick, pudding-like texture that holds its shape.
Egg
Binds the coating so the bread crumbs stick to the cutlet.
Bread crumbs
Form a crisp, golden outer crust when fried.

The step that matters

Fry in boiling fat for about 2 minutes until golden brown. The fat must be very hot so the crumb coating browns quickly and seals before the soft lobster mixture breaks apart or absorbs too much grease. Cooking too long or too cool can make the cutlets dry or 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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