The Lobster Burger
Inspired by Michel Richard Citronelle lobster burgers (as close as I can come to replicating). Makes 4 burgers. These are not the mayonnaise-y lobster rolls you might associate with the Northeast U.S. More like pure lobster bliss on a hamburger bun. Working with lobster meant can be time-consuming and expensive, but anyone who has ever had these at Citronelle will tell you it’s worth it.
- 4 1b lobsters (1 lb lobster= ¼ lb lobster meat)
- 1/4 pound scallops
- 2 tablespoons milk
- 1 large beefsteak tomato, cut into 4 slices
- 1 clove garlic, sliced
- 1/2 teaspoon sugar
- 3 tablespoons olive oil
- 4 teaspoons mayonnaise
- 1/4 teaspoon soy sauce
- 1/2 teaspoon peeled and grated ginger
- Salt and pepper to taste
- 4 brioche buns
Cook the lobster meat
Preferred method: Using a large, heavy chef’s knife, slice the live lobsters down the middle. Remove the tails and claws (including knuckles). Cook the claws first, for 6 minutes in a large pot of boiling salted water. Transfer to ice bath. Then boil the tails for 4 minutes and transfer to ice bath. If you really love working with lobster shells, you can cook the legs, too. The leg meat is good for binding the burgers, but this adds a lot of time and effort for not a lot of extra meat.
If you aren’t comfortable stabbing a live animal to death, then just boil the lobsters whole, and then transfer to ice bath. When cool, remove the tails and claws, discarding the bodies.
Extract the meat from the knuckles, claws and tails. Chop into various-sized pieces, some big chunks as well as some smaller pieces to help with binding. Set aside and keep cool.
Make the lobster patties
In a food processor, puree the scallops for a few seconds until smooth. Stir in 2 tablespoons of milk. Fold the scallop mixture into the lobster meat. Season with salt and pepper. Optional – fold in some sliced basil or scallions for color. Divide the mixture evenly and mold into 4 lightly packed patties. Keep cold until ready to cook and eat.
Roasted Tomato slices
Preheat the oven to 275 degrees. Set the tomato slices on a cookie sheet lined with parchment paper. Sprinkle with garlic and sugar, season with salt and pepper, and drizzle with 1 tablespoon of olive oil (Basil oil if you like). Cook for 10-15 minutes and cool.
In a bowl, combine the mayonnaise, soy sauce, and ginger. Keep cool until ready to eat.
Cook the burgers
In a pan over medium heat, sautee the patties in 1 tablespoon of olive oil until golden, about 5 minutes on each side.
Split the buns and sprinkle with the remaining olive oil. Lightly toast. Serve the burgers with a slice of tomato and the ginger mayonnaise.