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Lobster Cutlets

Lobster cutlets are breaded and fried pieces of seasoned lobster meat served with sauce tartare.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Lemon and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 14,037 recipes. Both carry beta-phellandrene, which smells minty, terpene. The science ↓

Lobster Cutlets

Ingredients

Directions

Make the filling

  1. Mix the lobster meat with nutmeg, salt, lemon juice, cayenne, and parsley in a bowl.

  2. Melt the butter in a saucepan and add salt to the melted butter.

  3. Stir in the flour to make a roux.

  4. Gradually whisk in the milk until smooth and thickened.

  5. Combine the thickened sauce with the lobster mixture.

  6. Spread the mixture on a plate to cool.

Shape and coat

  1. Shape the cooled mixture into cutlets.

  2. Dip each cutlet in breadcrumbs.

  3. Dip the breadcrumb-coated cutlet in beaten egg.

  4. Dip the cutlet again in breadcrumbs.

Fry and serve

  1. Fry the cutlets in deep fat until golden brown.

  2. Drain the fried cutlets on paper towels.

  3. Insert a small lobster claw into the end of each cutlet for garnish.

  4. Serve the cutlets with sauce tartare.

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. Lemon + parsleytop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Lemon + peppertop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

  4. Nutmeg + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

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

  5. Nutmeg + lemontop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

What each ingredient does

Lobster meat
Forms the main body and flavour of the cutlets.
Butter
Enriches the roux and adds richness and flavour to the filling.
Flour
Thickens the butter and milk into a roux that binds the filling.
Milk
Combines with the roux to form a thickened sauce that makes the filling moist.
Egg
Binds the breadcrumb coating so it adheres to the cutlets during frying.
Breadcrumbs
Form a crisp, golden coating when the cutlets are fried.

The step that matters

Cool the filling before shaping. A thickened sauce mixed with lobster stays soft while warm, so cooling it firms the mixture enough to hold its shape and resist breaking during coating and frying.

“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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