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Lobster Cutlets

Lobster cutlets are fried pieces of lobster mixed with panada, seasoning, egg, and bread crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Egg and bread are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓

Lobster Cutlets

Ingredients

Directions

Make the mixture

  1. Cut the lobster into small pieces.

  2. Mix the lobster with the panada and add seasoning.

  3. Form the mixture into cutlets.

Coat

  1. Roll the cutlets in beaten egg and then in bread crumbs.

Fry

  1. Fry in hot fat for two minutes.

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

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

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

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

  3. Lobster + eggtop 28% of all pairs
    Smell alikemoderate
    Cooked together1,484 recipes

    Shared aroma: octanal (fat, soap).

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

What each ingredient does

Lobster
Forms the main body of the cutlet and gives it its flavour.
Panada
Binds the lobster into a moist mixture that holds its shape.
Egg
Binds the crumbs so they stick and form an even coating.
Bread crumbs
Forms a crisp, browned outer crust when fried.

The step that matters

Fry in hot fat for two minutes.. Hot fat quickly sets the egg and crumb coating and browns it. In a cooler pan the crumbs absorb more fat, turning greasy, and the cutlets are more likely to break apart.

“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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