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Lobster Cutlet

A savory dish of lobster mixed with cream, lemon, and spices, formed into cutlets, coated, fried, and served with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lobster Cutlet

Ingredients

Directions

Make the sauce base

  1. Melt the butter in a saucepan.

  2. Stir in the flour, salt, and cayenne pepper.

  3. Add the lobster juice and boil well.

  4. If there's not enough juice, add milk.

  5. Stir in the cream and lemon juice.

  6. Add the chopped lobster.

  7. Mix everything well and let it cool until set.

Shape and fry

  1. Divide the mixture into small portions and shape them into cutlets.

  2. Insert a small piece of macaroni into each cutlet for garnish.

  3. Coat the cutlets in egg and biscuit crumbs.

  4. Fry the cutlets in butter until golden.

Serve

  1. Serve the cutlets arranged in a circle around a center of fried parsley.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

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

  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 cutlet filling.
Butter
Enriches the base and gives the cutlets a golden, browned crust when fried.
Flour
Thickens the butter and juice into a stiff base that holds the cutlet shape.
Cream
Adds moisture and richness, softening the set mixture.
Lemon juice
Adds acidity that brightens the rich lobster flavour.

The step that matters

Let the mixture cool until set. The mixture must chill firm before shaping, because a warm, loose base will not hold its form and the cutlets may break or spread when coated and fried.

“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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