Skip to main content
Main

Lobster Chops

Lobster chops are breaded and fried lobster meat coated in a creamy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
Jump to recipe ↓

Why it works: Sauce and lobster are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,095 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Lobster Chops

Ingredients

Directions

Make the lobster mixture

  1. Melt the butter in a frying pan.

  2. Stir in the flour until slightly browned.

  3. Add the cream or milk and beaten eggs, stirring gently until smooth and creamy.

  4. Season with salt and Worcestershire sauce, then add the lobster.

  5. Bring to a slow boil, stirring gently for three minutes.

  6. Pour onto a dish and let cool.

Shape, coat and fry

  1. Shape into chops and insert claw to represent the bone.

  2. Dip each chop in raw egg.

  3. Coat each chop with bread crumbs.

  4. Fry in boiling lard until golden brown.

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. Sauce + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Cream + lobstertop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

  3. Butter + breadtop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

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

  4. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  5. Cream + saucetop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Butter
Enriches the base and carries flavour while the flour is cooked in it.
Flour
Thickens the mixture and, lightly browned, adds a nutty flavour and structure.
Cream or rich milk
Adds moisture and richness so the mixture becomes smooth and creamy.
Eggs
Bind the mixture and set when heated, holding the chops together.
Cooked lobster
Provides the main flavour and texture of the chops.

The step that matters

Let the mixture cool before shaping. A warm, soft mixture is too sticky to shape and coat cleanly. Cooling lets it firm up enough to hold its form through the egg dip and crumbs and into the hot lard.

“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

Brown BreadBrown Bread461 recipesLobster SauceLobster Sauce174 recipesLobster CroquettesLobster Croquettes99 recipesWhite BreadWhite Bread80 recipes