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Lobster Croquettes

Lobster croquettes are fried lobster and cream mixture shaped into croquettes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Lobster Croquettes

Why it works: Parsley and pepper match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Lobster Croquettes

Ingredients

Directions

Make the base

  1. Season the lobster with salt and cayenne.

  2. In a saucepan, bring the cream to a boil.

  3. In a bowl, rub together the butter and flour, then add to the boiling cream.

  4. Stir in the beaten egg yolks and cook for 2 minutes.

  5. Remove from heat and mix in the lobster until well combined.

Shape and fry

  1. Allow the mixture to cool, then form into chop shapes.

  2. Roll each chop in beaten egg, then coat with bread crumbs.

  3. Heat oil or lard in a frying basket and fry the croquettes until golden.

Garnish and serve

  1. Insert the end of a small claw into each chop for garnish.

  2. Garnish with parsley and serve with a cream sauce.

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.

Photo for illustrative purposes only · Contact us to use it

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. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

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

  4. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  5. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

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 bulk of the filling.
Flour
Thickens the cream into a stiff base that holds the croquettes together.
Butter
Adds richness and flavour to the thickened base.
Cream
Forms the moist, smooth binding for the lobster filling.
Egg yolks
Enrich and set the filling as it cooks, giving it body.

The step that matters

Cool the mixture before shaping. A warm, loose filling will not hold its chop shape and may split or slump during frying. Cooling lets the starch and egg in the base set so the croquettes keep their form.

Swap the parsley

How well each one fits the dish's main ingredients (lobster, flour, butter, cream, nutmeg, egg, pepper):

  1. Tarragonfits about as well
  2. Parsleythe original
  3. Cinnamonfits about as well
  4. Capersfits about as well

Fit is the average pairing score against lobster, flour, butter, cream, nutmeg, egg, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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