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Lobster Cutlets

Lobster cutlets made from a creamy lobster mixture, coated in egg and breadcrumbs, fried until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
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Why it works: Parsley and lemon 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 Cutlets

Ingredients

Directions

Make the base

  1. Scald the cream in a saucepan.

  2. Blend the butter and flour, then add to the cream, stirring constantly until boiling and very thick.

Shape the cutlets

  1. Remove from heat and mix in the lobster, parsley, lemon rind, nutmeg, salt, and cayenne, stirring gently.

  2. Cool the mixture, then form it into cutlet shapes.

  3. Coat each cutlet with egg and bread crumbs.

Fry and serve

  1. Fry in deep hot fat until golden brown, then drain.

  2. Garnish each cutlet with a small claw, a paper frill, or a tiny sprig of parsley.

  3. Serve hot with Sauce Tartare or Cream Sauce.

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. Parsley + lemontop 1% of all pairs
    Smell alikestrong
    Cooked together14,037 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  2. Parsley + nutmegtop 3% of all pairs
    Smell alikestrong
    Cooked together5,062 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Lemon + nutmegtop 5% of all pairs
    Smell alikestrong
    Cooked together11,318 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

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

  5. Cream + buttertop 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 meat
Forms the main filling and provides the core flavor of the cutlets.
Flour
Thickens the cream into a stiff base that holds the filling together when cooled.
Thin cream
Makes the moist base that the flour thickens into a binding mixture.
Butter
Adds richness and fat, and is blended with flour to form the thickening roux.
Egg (in the method)
Coats the cutlets so the bread crumbs adhere and brown during frying.

The step that matters

Cook the base until very thick. The cream and flour mixture must boil and thicken fully before the lobster is added. If it stays thin, the cooled mixture will not hold its shape, and the cutlets may 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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