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Uadb Fbou Canned Lobsters

A fried cutlet made from canned lobster meat mixed with butter, flour, parsley, and eggs, coated in cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Uadb Fbou Canned Lobsters

Ingredients

Directions

Prepare the filling

  1. Mince the lobster meat finely and season with salt and spices.

  2. Melt butter in a saucepan, then mix in flour.

  3. Add the lobster, parsley, and a little stock; bring to a boil.

  4. Remove from heat and stir in the yolks of two eggs.

  5. Spread the mixture in a shallow pan and let it cool.

Shape and fry

  1. Once cold, cut into cutlets and shape them.

  2. Dip the cutlets in beaten eggs, then coat with cracker crumbs.

  3. Fry in hot lard until rich brown.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Flour + parsleytop 12% of all pairs
    Smell alikemoderate
    Cooked together16,675 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Meat + lobstertop 14% of all pairs
    Smell alikelow
    Cooked together909 recipes

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

  4. Butter + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together28,563 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Flour + eggtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Meat of lobsters
Forms the main body of the cutlets and gives them their flavour.
Butter
Enriches the filling and adds richness to the flavour.
Flour
Cooked with the butter, it thickens the filling so it holds its shape when cold.
Eggs
Yolks bind and enrich the cooled filling; beaten eggs help the crumbs stick.
Cracker crumbs
Form a crisp outer coating that browns when fried.
Lard for frying
Conducts heat to brown the coated cutlets and adds richness.

The step that matters

Let the filling cool completely before shaping. A warm filling is soft and sticky, so cutlets may slump or tear. Chilling firms the starch-thickened mixture and egg yolks so it can be cut and shaped cleanly before coating and frying.

Swap the parsley

How well each one fits the dish's main ingredients (meat, lobster, butter, flour, egg):

  1. Capersfits better
  2. Nutmegfits better
  3. Parsleythe original
  4. Tarragonfits about as well

Fit is the average pairing score against meat, lobster, butter, flour, egg. Candidates are from the same food group and used in at least 100 recipes.

“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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