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Lobster Burgers with Ginger Mayonnaise on Vanilla Brioche

Ever since my trip to Maine in 2003, and my first lobster burger, I had to try to make it. Since it is such a simple dish, really just a different take on a classic lobster roll, I got it on the first try. But, of course, being me I couldn't leave well-enough alone and started to experiment with ingredents like roasted garlic and other strong flavor notes which only served to overpower the delicate lobster. So I went back to the original idea and started adding ingredients that were more subtle, more delicate. By scenting the butter with a bit of vanilla and adding a tablespoon of freshly-grated ginger to the mayonnaise I got the taste I was looking for.

Ingredients 

Plain cooking spray
1-1/2 pounds cooked lobster meat, cut into pieces no larger than 3/4-inch (do not use frozen lobster),
3 whole scallions, white and pale green part only, finely chopped
1 medium stalk of celery from the heart, finely chopped
2 large egg whites, lightly beaten
2 level teaspoons cornstarch
1/2 teaspoon fine sea salt
Freshly-ground white pepper to taste
6 (5-inch round) dense bakery-quality uncut brioche buns
1 stick (8 tablespoons) unsalted butter, softened
3/4 teaspoon vanilla extract
1/2 cup mayonnaise
1 tablespoon finely grated fresh ginger
Shredded iceberg lettuce
2 medium sun-ripened tomatoes, seeded, finely diced, drained well

Instructions 

Oil the grate of a gas grill and preheat it to medium-high. Cut heavy duty foil into 12 (6-inch) squares, stack them and punch holes in them. Separate squares and spray on both sides with cooking spray. Gently pat excess moisture from the lobster meat with paper towels, carefully examine it, a handful at a time, and remove any cartilage or shell fragments. In a stainless mixing bowl, mix the scallion, celery, egg whites, cornstarch, salt and white pepper to taste. Fold in lobster until combined and mixture is firm enough to shape into burgers. Divide mixture into 6 portions and shape each into a burger, compacting them as little as possible only until mixture holds together. Place 6 burgers on 6of the foil squares and top with the remaining 6 foil squares. Place burgers sandwiched between foil on the hottest part of the grill and cook 3 to 4 minutes. Turn foil packet and place on the workplace. Transfer the turned packets back to the grill with a spatula. Cook 3 to 4 minutes or until burger is the firm to the touch. In a small bowl, blend the softened butter and vanilla extract. Cut rolls so that 1/3 of them s the top portion and 2/3 is the bottom part. Lightly butter the insides of the buns and toast on a grill, using tongs, over a gas burner. In another small bowl, combine mayonnaise and grated ginger. Mix well and spread it on the bottom part of each roll, add a layer of shredded lettuce, a lobster burger and a spoonful of diced tomato. Spread top section of roll with ginger mayonnaise, and place on top of burger, and serve.

Comments 

Makes 6 big fresh lobster burgers.