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Lobster Patties

A baked lobster patty encased in puff pastry, served with a lemon butter sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Pepper and lemon match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and cooks put them together in 27,047 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Lobster Patties

Ingredients

Directions

The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.

Make the filling

  1. Combine lobster pieces and claw paste with gravy and bread crumbs.

  2. Heat the mixture over low heat until warm.

  3. Let the mixture cool.

Assemble and bake

  1. Preheat the oven to 400°F (200°C).

  2. Roll out puff pastry and line a patty pan or dish.

  3. Fill the pastry with the lobster mixture and cover with more pastry.

  4. Bake for 45 minutes.

  5. Cut the top pastry cover.

Finish and serve

  1. Warm the remaining sauce with a little butter until thickened.

  2. Pour the sauce over the patty and garnish with squeezed lemon.

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

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

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  3. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

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

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Boiled lobster
Provides the main filling, giving the patty its meaty texture and flavor.
Lobster claws
Mashed to a paste, they add concentrated lobster flavor and help bind the filling.
Gravy
Adds moisture and savory depth so the filling stays tender rather than dry.
Bread crumbs
Absorb liquid and help the filling hold together when cooled and baked.
Butter
Adds richness and fat, enriching the sauce and its flavor.
Puff pastry
Its layers puff with steam and butter, forming a flaky, golden crust around the filling.

The step that matters

Let the mixture cool before filling the pastry. A hot filling melts the butter in the puff pastry before it bakes, so the layers slump instead of puffing and the crust turns greasy and dense.

“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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