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Lobster Cutlet

A lobster cutlet made with lobster, butter, flour, cream, lemon, and coated in crumbs, then fried.

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 sauce base

  1. In a saucepan, melt the butter and stir in the flour, salt, and cayenne pepper.

  2. Add the lobster juice.

  3. Boil well.

  4. Stir in the cream and lemon juice.

  5. Add the chopped lobster.

  6. Mix everything well.

  7. Let it cool until set.

Shape and fry

  1. Divide the mixture into small portions.

  2. Shape into cutlets.

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

  4. Coat the cutlets in egg and biscuit crumbs.

  5. Fry the cutlets in butter until golden brown.

Serve

  1. Serve the cutlets 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

Lobster
Provides the main flavour and the bulk of the cutlet filling.
Butter
Enriches the base and adds richness and browning when the cutlets are fried.
Flour
Thickens the melted butter into a binding paste that holds the mixture together.
Cream
Adds moisture and richness, keeping the filling soft and smooth.
Lobster juice
Supplies liquid and savoury flavour to form the sauce base.

The step that matters

Let it cool until set. The mixture must cool and firm up before shaping; if it is still warm and loose, the cutlets will not hold their shape and may fall apart in the 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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