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Kromeskis of Lobster

A fried pastry made from lobster cutlet mixture wrapped in bacon and coated in a batter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Flour and egg are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 106,462 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Kromeskis of Lobster

Ingredients

Directions

Prepare

  1. Cut the lobster cutlet mixture into cork-shaped pieces and wrap each piece in a strip of bacon.

  2. Sift the flour in a bowl.

  3. Add the salad oil and tepid water to the flour to make a smooth batter.

  4. Let the batter sit for 1 hour.

  5. Whisk the egg whites with a pinch of salt until stiff.

  6. Fold the stiff egg whites into the batter.

Fry and serve

  1. Dip each kromeski in the batter.

  2. Fry the battered kromeski in very hot fat until golden brown.

  3. Drain the fried kromeski on kitchen paper.

  4. Arrange the drained kromeski in a circle on a hot dish.

  5. Serve with 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. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Lobster + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together1,034 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

    Shared aroma: octanal (fat, soap).

Flour and egg barely smell alike, yet cooks put them together in 106,462 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Lobster cutlet mixture
Forms the filling of each kromeski, giving the main savoury flavour and body.
Bacon
Wraps the pieces, adding fat and smoky flavour while it renders during frying.
Flour
Forms the batter structure that sets and crisps around the filling when fried.
Eggs
Whipped whites lighten the batter, adding air that helps it puff and crisp.

The step that matters

Fry in very hot fat until golden brown. If the fat is not hot enough, the batter absorbs oil and turns greasy instead of crisping quickly. Very hot fat sets the coating fast, keeping the filling moist and the crust light.

“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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