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Croquettes of Lobster

A fried dish of minced lobster mixed with eggs, butter, breadcrumbs, and seasonings.

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. Mix well.

  3. Fold in the bread crumbs until combined.

Shape and chill

  1. Shape the mixture into oblong balls and refrigerate for 2 hours.

Fry and serve

  1. Fry the croquettes in deep oil until golden brown.

  2. Drain on a hot, clean cloth before serving.

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
Provides the main flavour and the body of the croquette filling.
Eggs
Raw yolks bind the filling so the croquettes hold their shape when fried.
Butter
Adds richness and moisture to the filling.
Bread crumbs
Absorb moisture and give the filling body and a crisp outer coating.
Hard-boiled egg yolks
Powdered yolks thicken the filling and add a rich, mellow texture.

The step that matters

Shape and chill before frying. Chilling firms the butter and egg-bound mixture so the croquettes keep their shape in hot oil instead of spreading or breaking apart.

“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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