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Lobster Cutlet

Fried lobster cutlets coated in biscuit crumbs, served with fried parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 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 Cutlet

Ingredients

Directions

Make the base

  1. In a saucepan, melt the butter over medium heat.

  2. Stir in the flour, salt, and cayenne pepper, cooking for a minute.

  3. Add the lobster juice and bring to a boil, stirring constantly.

  4. Mix in the cream and lemon juice, then fold in the chopped lobster.

  5. Allow the mixture to cool and set, then divide into small portions.

Shape and coat

  1. Shape each portion into cutlets.

  2. Insert a small piece of macaroni into each cutlet as a bone.

  3. Coat the cutlets in beaten egg, then in biscuit crumbs.

Fry and serve

  1. Fry the cutlets in butter until golden brown.

  2. Serve arranged in a circle around a center of 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. 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. Pepper + lemontop 3% of all pairs
    Smell alikestrong
    Cooked together27,047 recipes

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

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

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

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

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

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

What each ingredient does

Butter
Enriches the flavour and gives the roux body while helping the cutlets brown when fried.
Flour
Cooked with butter to form a roux that thickens the lobster mixture so it can set and hold its shape.
Lobster juice
Liquid that is boiled with the roux to form a thick sauce, adding lobster flavour.
Cream
Adds richness and softness to the mixture, keeping the cutlets tender.
Lemon juice
Adds acidity that brightens the rich lobster flavour.
Lobster
Provides the main flavour and texture of the cutlet filling.

The step that matters

Cool and set the mixture before shaping. The thickened roux mixture must cool and firm up fully; if shaped while warm, the portions stay soft and slump or break apart when coated and fried.

“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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