Name: Lobster Patties
Ingredients: lobster; cream; butter; seasoning

Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Patties

Ingredients

lobster
cream
butter
seasoning

Directions

Prepare

Prepare the lobster by cutting it into small pieces.

Make the filling

Gently stew the lobster and season it to taste.
Add a little cream and a small amount of butter to the mixture.

Serve

Fill the pastry with the prepared lobster mixture when ready to serve.

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.

Lobster + creamtop 6% of all pairs

Smell alikemoderate

Cooked together1,050 recipes

Shared aroma: 1-octen-3-one (mushroom, metallic).
Cream + buttertop 8% of all pairs

Smell alikemoderate

Cooked together41,516 recipes

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

Lobster: Forms the main filling, providing the meaty texture and flavour of the patties.
Cream: Adds moisture and richness, keeping the lobster filling soft and creamy.
Butter: Adds fat and richness, contributing flavour and a smooth mouthfeel to the filling.

“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.