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Croquettes of Lobster

A savory dish of lobster meat formed into croquettes, coated with breadcrumbs and fried.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 12 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Croquettes of Lobster

Ingredients

Directions

Prepare the mixture

  1. Mince the lobster meat and mix with melted butter (not hot).

  2. Add the powdered hard-boiled egg yolks, anchovy sauce, lemon juice, salt, cayenne pepper, mace, lemon peel, and raw egg yolks, then mix well.

  3. Incorporate the bread crumbs until combined.

Shape and chill

  1. Form the mixture into oblong balls.

  2. Refrigerate for 2 hours.

Fry and drain

  1. Fry the croquettes quickly in deep cottolene or lard until golden.

  2. Drain excess fat by rolling each croquette on a hot, clean cloth.

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. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lobster + anchovytop 4% of all pairs
    Smell alikemoderate
    Cooked together470 recipes

    Shared aroma: octanal (fat, soap).

  3. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

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

  5. Bread + anchovytop 10% of all pairs
    Smell alikemoderate
    Cooked together1,260 recipes

    Shared aroma: hexanol (green, fruity).

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 flavor of the croquettes.
Eggs
Raw yolks bind the mixture so it holds its shape when fried.
Butter
Adds richness and moisture to the lobster mixture.
Bread crumbs
Absorb moisture and give the mixture body and a crisp outer crust.
Hard-boiled egg yolks
Add richness and help thicken the mixture into a firm, pliable paste.

The step that matters

Refrigerate for 2 hours. Chilling firms the butter and egg-bound mixture so the croquettes keep their shape. Without it, they may spread or 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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