Skip to main content
Main

Lobster Chops

A thickened lobster mixture formed into chops, breaded and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
Jump to recipe ↓

Why it works: Lobster and cream are a kitchen classic. They rank in the top 6% of all ingredient pairs, and cooks put them together in 1,050 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Lobster Chops

Ingredients

Directions

Make the lobster base

  1. In a stew pan, melt the butter until it bubbles.

  2. Sprinkle in the flour and cook for a moment.

  3. Pour in the boiling cream and add the lobster dice.

  4. Stir until scalding hot.

  5. Remove from heat and let cool slightly.

  6. Stir in the beaten egg yolks, nutmeg, cayenne, and salt.

  7. Return the mixture to the heat and stir until the egg is set.

Chill and shape

  1. Butter a platter and spread the lobster mixture about ½ inch thick.

  2. Chill for 2-3 hours.

  3. Form the chilled mixture into chops, pointed at one end.

Coat, fry and serve

  1. Coat each chop in bread crumbs, then dip in egg, and coat again in bread crumbs.

  2. Fry in boiling lard until golden brown.

  3. Garnish each chop with a lobster claw.

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. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

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

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

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

  3. Nutmeg + peppertop 7% of all pairs
    Smell alikestrong
    Cooked together13,015 recipes

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

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

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

  5. Flour + nutmegtop 8% of all pairs
    Smell alikemoderate
    Cooked together18,623 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Lobster
Provides the main flavor and the body of the chops.
Butter
Enriches the base and adds richness to the flavor.
Flour
Thickens the cream into a stable base that holds the chop shape.
Boiling cream
Forms the moist, rich body of the mixture.
Egg yolks
Set on heating to bind the mixture so it holds its shape.
Bread crumbs
Form a crisp, golden outer coating when fried.

The step that matters

Return the mixture to the heat and stir until the egg is set. Egg yolks thicken when heated gently but can curdle or turn grainy if overheated. Stirring steadily keeps the base smooth and firm enough to shape once chilled.

“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