Tasty and ever-so-slightly decadent, the patty base contains Atlantic prawns, with chunks of lobster in there too, for good measure. The lobster burger is served with a thick thermidor-style sauce, which is actually more of a roux, since the thicker sauce allows it to sit better on the burger and not make it so messy.
For the sauce
1 shallot, diced
150my preferably Bordeaux white wine
50g plain flour
150ml semi-skimmed milk
50g Gruyere cheese, grated
Bunch of curly leaf parsley, finely chopped
For the burgers
2 lobster tails, approximately 225g each
30ml olive oil
100g banana shallots, finely chopped
2 garlic cloves, finely chopped
400g cooked peeled prawns, diced
40g coarse white dried breadcrumbs plus extra if necessary
Juice of 1 lemon
3 sprigs of dill, finely chopped
2 red peppers, deseeded and diced
4 brioche buns, spilt, to serve
Melt 25g of the butter in a small pan and fry the shallot until softened. Add the white wine, bring to the boil, then lower the heat and simmer until the liquid is reduced by half. Place to one side.
Melt the remaining butter in a medium pan set over a medium heat. Stir in the flour and cook, stirring constantly for a couple of minutes. Slowly add the milk, whisking as you do, to prevent the sauce from becoming lumpy. Add the cheese, parsley and the reduced wine and shallots sauce. This should sit nicely on the burger as it oozes from the bun!
Preheat the oven to 180C/gas mark 4.
Place the lobster tails on a baking tray and drizzle with 15ml of the oil. Cook in the oven for 8 minutes. Once cooked, submerge in cold water, to stop the cooking process, and make them cool enough to handle.
Using a sharp kitchen knife, turn the lobster tail over (so as it’s on it’s back), and make two cuts down either side of the tail. Pull the middle part of the underbelly out before pulling the sides of the shell apart, making it easy to pull put the tail. And Voila!
Pour the remaining olive oil into a frying pan set over a medium heat and fry the banana shallots and garlic for 3–4 minutes. Blitz the prawns in a blender, then add the cooked shallots and garlic, breadcrumbs, lemon juice and parsley and, of course, the big daddy lobster, cut into small chunks. The consistency of the burger should be a smooth patty with small chunks of lobster and diced shallots! If the mixture is a little too moist, add more breadcrumbs until it binds.
Shape the mixture into 4 equal-sized bad boy patties using a 7cm ring cutter, or your fine hands will do! Place on a baking tray lined with baking parchment, season with salt and pepper and cook for 12 minutes.
Whilst they’re in the oven, place the pepper chunks on a griddle pan set over a medium heat. Cook for around 2-3 minutes on each side, until nicely coloured.
To serve, place a burger on the base of each bun, followed by the peppers and a dollop of the thermidor sauce, top with the brioche halves and indulge!
Recipe taken from Social Eats by Jimmy Garcia