RECIPES: Recipe Details
Surf and Turf Burgers with Homemade Arugula Pesto
Wow! What can I say! Lobster on a burger! I made this very simple with basically three items: beef patty, lobster and arugula pesto. This way the flavor of the mild lobster does not get lost. Any home cook can make this recipe with already cooked lobster meat and store bought pesto (ususally it will be basil, but there is quite a variety of pestos out there today, so experiment! Enjoy!
3 Live lobsters (1-1 1/4 lb each) (May substitute 3 store bought raw lobster tails, 3 oz each)
Colavita olive oil, for brushing lobsters; plus 2 tablespoons Kosher salt
Homemade Arugula Pesto
1 Bunch of fresh arugula, tough stems removed, washed, dried and coarsely chopped
1/4 cup lightly toasted pinenuts
1/4 cup lightly toasted hazelnuts
3-4 garlic cloves, minced
½ cup grated parmesan cheese
Freshly ground black pepper
½ cup Colavita olive oil
2 pounds ground chuck beef
2 teaspoon kosher salt
Fresh ground black pepper
Vegetable oil for brushing grill
6 Kaiser rolls
ïƒž Preheat a gas grill to medium high heat or prepare a medium-hot fire in a charcoal grill with cover. ïƒž To kill the lobsters: Take a cleaver or chef’s knife and slice each lobster into half, starting at the head, the long way through the carapace and tail. Brush meat side with olive oil and sprinkle with salt. ïƒž To grill the lobsters: Place lobsters shell side down on grill. Close lid and grill for 4-5 minutes until meat is opaque (turns white). Let rest 5-10 minutes. Remove the meat from each tail half and cut into 3 pieces. Place into a small to medium size metal bowl and add 2 tablespoons of oil. Optional: Cut claw meat into half and add to tail meat. Cover bowl with aluminum foil, place on upper rack of grill, off heat. ïƒž To make the Arugula Pesto: In a small food processor, combine the arugula, nuts, garlic, cheese, salt and pepper, and process on high until arugula is finely chopped. With the machine running, add the oil in a steady steam and process until smooth. ïƒž To make the patties: Handle the meat as little as possible to avoid compacting it. Divide the meat into 6 equal portions and form portions into patties to fit the rolls. Using all of the salt, sprinkle salt and pepper on both sides of the patties. ïƒž Brush the grill rack with oil. Place the patties on the rack, cover, and grill approximately 4 minutes. Turn the patties and continue to grill until done to preference, about 4 minutes longer for rare. Remove patties to upper rack, off heat, to keep warm. Place rolls, cut side down, onto the outer edges of grill rack to toast lightly. ïƒž To assemble the burgers, place 1/6th of the pesto over the cut side of the roll top. On each roll bottom, place the patty and then place 1/6th of the lobster pieces. Add the roll tops and serve. Makes 6 burgers.
If using the store bought raw lobster tails, I suggest placing 2 skewers the long way up the tail. This will keep the tail from curing up and then falling over, which causes uneven cooking of the tail.