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Silver Dollar Lobster Burgers
December 2, 2011
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Servings: 12
| Ingredients |
Measure |
Amount |
| Shrimp, peeled and deveined |
each |
26-30 |
| Lobster, par cooked and diced (see note) |
g |
450 |
| Butter |
g |
180 |
| Lemon, juiced |
each |
1 |
| Kosher salt |
- |
As needed |
| White pepper, ground |
- |
As needed |
| Tabasco sauce |
drops |
3 |
| Dill, freshly chopped |
g |
3 |
| Onions/shallots |
g |
30 |
| Silver dollar rolls |
each |
12 |
| Hellmann’s Real Horseradish Dijon Sauce |
ml |
180 |
| Roma tomato, sliced |
Pc. |
12 |
| Lettuce (use friseeor chicory lettuce if possible) |
Pc. |
12 |
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Preparation
1. Place shrimp and butter in a food processor and puree. Season with lemon juice, Tabasco, salt, and white pepper
.
2. Remove from the food processor and place in a bowl with diced lobster meat.
3. Add the dill and sautéed shallots mix well to combine. Set aside for 2 hours.
4. Shape into 12 equal patties and grill 1-3 minutes per side.
5. To assemble the burgers, split the buns in half and spread Hellmann’s Horseradish Dijon Sauce on both sides of the bun. Place a tomato slice on the bottom of each bun.
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6. Place a lobster burger on top of each tomato slice and top with some frisee lettuce. Cover with the top bun.
Note: Since raw lobster meat can be difficult to remove from the shells, whole lobsters can be plunged into boiling water for a minute or two before taking out the meat. The lobster should not be fully cooked when mixing up the mixture to avoid overcooking when grilling.
More great seafood recipes:
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