Looking for a unique summer recipe for the grill? Chef Michael Haimowitz of New Jersey's Arthur's Landing restaurant offers up this suggestion for lobster sliders with spicy avocado mayo.
- 1 1/2 pound lobster meat
- 1/2 pound shrimp, peeled and deveined
- 1/2 cup heavy cream
- 1/2 cup scallions, chopped
- 1/4 cup fine diced red pepper
In bowl of food processor, combine ½ pound lobster meat, ½ pound shrimp, heavy cream, salt and pepper. Puree until smooth.Place pureed ingredients in a bowl, fold in remaining ingredients.Using a one-ounce ice cream scoop, portion burger mix onto a parchment-lined sheet pan. Wet hand, then flatten portions to form patties.Refrigerate ½ hour, then grill and serve.
- 2 ripe avocados
- 3 tablespoons mayonnaise
- 2 limes
- 1/2 teaspoon chipotle powder
- 2 jalepenos, peeled, seeded and finely diced
- 1/4 cup chopped cilantro
Place avocado in bowl of food processor with mayo, juice of two limes and chipotle powder. Puree until smooth.Add remaining ingredients. Pulse until well combined
Michael Haimowitz of Arthur's Landing is a New Jersey native and graduate of The Culinary Institute of America. He has cooked in some of the country's most renowned kitchens, including Lark Creek Inn under Bradley Ogden (in Northern California) and Wolfgang Puck's Granita (in Malibu). Michael also opened The Morrell Wine Bar and Cafe in 1999 at Rockefeller Center.