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Lobster Cutlets

Lobster cutlets made from chopped lobster, butter, flour, milk, cream, egg, breadcrumbs, and spices, then fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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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 Cutlets

Ingredients

Directions

Prepare the sauce

  1. Remove the flesh from the lobster and chop it into small pieces.

  2. Pound the spawn (if any) with 1½ tablespoons of butter and pass it through a fine sieve.

  3. Melt 1 tablespoon of butter in a small saucepan, stir in the flour, add the milk, and boil well.

  4. Add the lobster, cream, spawn, cayenne, and salt to the mixture and mix well.

Shape and cool

  1. Turn the mixture onto a plate to cool until firm enough to mold.

Fry and serve

  1. Shape the mixture into cutlets, cover them with egg and breadcrumbs, and fry in hot fat until browned.

  2. Arrange the cutlets in a circle, placing a piece of lobster feeler in each to represent a bone, and garnish 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. 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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

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

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

  5. Milk + breadtop 11% of all pairs
    Smell alikemoderate
    Cooked together11,466 recipes

    Shared aroma: 2-undecenal (sweet).

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

What each ingredient does

Lobster
Provides the main flesh and flavor, forming the body of the cutlets.
Butter
Enriches the sauce and adds richness and flavor to the mixture.
Flour
Thickens the milk into a binding sauce that holds the cutlets together.
Milk
Forms the liquid base of the sauce, which sets as it cools and firms.
Egg
Coats the cutlets so breadcrumbs adhere and form a crisp, browned crust.
Bread crumbs
Form a crisp, browned outer coating when the cutlets are fried.

The step that matters

Cooling the mixture until firm. The sauce must cool enough to hold its shape when handled. If shaped while still warm and loose, the cutlets will slump and break apart in the hot fat.

“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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