Skip to main content
Main

Lobster Cutlets

Lobster cutlets are breaded and fried pieces of seasoned lobster meat served with tartar sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

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 Cutlets

Ingredients

Directions

Prepare the mixture

  1. Mix the nutmeg, salt, lemon juice, cayenne, and parsley with the lobster meat.

  2. Add the flour and milk to the mixture and stir until combined.

  3. Shape the mixture into cutlet forms.

Fry and serve

  1. Dip each cutlet in breadcrumbs, then in beaten egg, and again in breadcrumbs.

  2. Fry the cutlets in deep fat until golden brown, then drain on paper towels.

  3. Insert a small lobster claw into the end of each cutlet for garnish.

  4. Serve with Sauce Tartare.

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. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

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

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

What each ingredient does

Lobster meat
Forms the main body and flavor of the cutlets.
Flour
Absorbs moisture and helps bind the mixture so it holds its shape.
Milk
Adds moisture so the mixture stays soft and binds with the flour.
Butter
Adds richness and fat to the dish.
Lemon juice
Adds acidity that brightens the lobster flavor.

The step that matters

Fry the cutlets in deep fat until golden brown. Frying at a steady heat browns the breadcrumb coating while the inside heats through. Too cool a fat lets the cutlets soak up oil and fall apart, and too hot a fat browns the outside before the center is warm.

“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.

You might also like

Lemon SauceLemon Sauce236 recipesLobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesMeat CroquettesMeat Croquettes52 recipes