Forget the beef! Make a lobster burger with lemon aioli

Tired of the classic beef burger? In the mood for something fresh and delicious? Try chef Alfred Portale's scrumptious and savory lobster burger with lemon aioli and vegetable slaw and his apricot and arugula salad with goat cheese, icicle radish, marcona almond and aged sherry vinaigrette.

Lobster burger with lemon aioli and vegetable slaw
Servings:

Yield: 6 burgers

Ingredients

  • Lobster burger

    • 10 ounces chunky cooked lobster meat
    • 8 ounces peeky toe crab meat (can be made with only lobster)
    • 8 ounces Alaskan king crab
    • 1/3 cup minced scallion
    • 1 teaspoon Old Bay seasoning
    • 1 cup (approximately) Hellman's mayonnaise
    • Salt and freshly ground white pepper
    • Fresh bread crumbs
    • 6 burger buns (sesame seed)
    • 1 recipe lemon aioli
  • Lemon aioli

    • 1/2 cup mayonnaise
    • 1 teaspoon garlic paste
    • 1/4 teaspoon cayenne pepper
    • 3-4 tablespoons lemon juice
    • Salt and freshly ground white pepper
    • Chopped tarragon and chives
  • Summer vegetable slaw

    • 1 small head of fennel - trimmed and thinly sliced
    • 1 green summer squash - julienne
    • 1 yellow summer squash - julienne
    • 1 small red onion - thinly sliced
    • 1 large carrot - julienne
    • 1 medium red beet - peeled and julienne
    • Toasted caraway seeds
    • Whole-grain mustard
    • Champagne vinegar
    • Honey
    • Evoo
    • Salt and freshly ground white pepper to taste
    • Combine all ingredients and season with salt and pepper.

Preparation

Baking Directions:

Lobster burgerMake sure all seafood is well drained and dry. Combine in a bowl with scallions. Add mayonnaise a little at a time, just until the mixture is lightly bound. Season with Old Bay, salt and freshly ground white pepper. Be careful not to overmix. Form into 6-ounce patties, cover and refrigerate for 1 hour. Remove from the refrigerator and lightly bread both sides with the fresh bread crumbs. Heat canola oil is a saute pan over medium heat. Saute the burgers, turning when golden brown. Serve on toasted buttered roll, and spread with the lemon aioli.Lemon aioliCombine all ingredients and mix thoroughly. Summer vegetable slawCombine all ingredients and season with salt and pepper.

Apricot and arugula salad with goat cheese, icicle radish, marcona almond and aged sherry vinaigrette

Ingredients

    • Ripe apricots
    • Baby arugula
    • Watercress, thick stems removed
    • Icicle radish, thinly sliced
    • Scallions, white part only, thinly sliced
    • Marcona almonds, lightly toasted and halved
    • Aged goat cheese, crumbled
    • Aged sherry vinegar
    • Extra-virgin olive oil
    • Dijon mustard
    • Coarse salt
    • Fresh-ground black pepper

Preparation

Baking Directions:

Apricot and arugula salad with goat cheese, icicle radish, marcona almond and aged sherry vinaigretteTo make the dressing combine in a small bowl the mustard, vinegar, oil, salt and pepper. Stir to combine. Set aside.Halve the apricots, cut into thick slices place in small bowl. Drizzle with dressing and season with salt and pepper. Set aside.In large salad bowl, combine greens, scallion and radish; dress with remaining vinaigrette and season with salt and pepper, toss.On a large platter arrange the apricots and greens, sprinkle with almonds then crumbled cheese.

Tips:

Optional: Substitute a little truffle oil in the dressing and shave summer truffles over top. Substitute peach, plums or even strawberry for the apricots. Regular almonds or pistachios also work well.

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