Forget the beef! Make a lobster burger with lemon aioli

Chef Alfred Portale spices up a classic BBQ dish with a new twist

Video: Simply delicious lobster burgers

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>>> this morning is today's kitchen step by step , grow lobster burgers for your barbecue. partner of gosem bar and grill in new york city . good morning.

>> good morning.

>> we're doing lots of fourth of july interviews. people are intimidated by lopsters.

>> everybody likes burgers, lobster burgers are fantastic.

>> you put lobster and crab in here.

>> it's lobster meat, king crab , and pinky toe crab from maine.

>> what's that? oh.

>> we're putting old bay seasoning in.

>> okay.

>> some scallions. it's simple. everybody loves burgers. but i like something a little different, special on the fourth of july, but really, keep it simple .

>> mix it up. you're going to put it in some bread crumbs , is that right?

>> mix it up, chilly at first making it easier to handle. then fresh white bread crumbs and brown the burger in a little bit of olive oil .

>> how long do we chill it?

>> an hour in the refrigerator.

>> the bread crumbs and then --

>> this has been -- you cook it until it's brown. i've got a butter toasted roll. kind of made out of a crab cake and lobster roll . some --

>> this is aoli mayonnaise.

>> garlic and lemon.

>> could use the tartar sauce as well.

>> what about coleslaw.

>> we dress up the coleslaw as well.

>> this does not look like a coleslaw.

>> it's a summer vegetable slaw. we cut it with vinaigrette instead of a sour green.

>> you put it on the side.

>> that would be a great idea.

>> maybe i have cooking talent after all.

>> we have a wonderful salad. apricots and arugula. goat cheese .

>> water crest in there?

>> water crest, arugula, radish, sliced beef. these are almonds.

>> i'm glad that you're so confident that i can sprinkle some almonds.

>> i thought we would add some summer truffle.

>> all right. put some truffle on there.

>> there you go.

>> you have apricots but i assume other fruits can work there.

>> apricots aren't created in the market, strawberries would be the first choice. and other fruits, nectarines, peaches, wonderful as well. you don't need to do the truffles. if you have it, why not?

>> why not.

>> the dressing is simple. extra virgin olive oil . salt and

Show transcript

TODAY recipes

updated 6/29/2011 2:44:32 PM ET

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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.

Recipe: Lobster burger with lemon aioli and vegetable slaw (on this page) Recipe: Apricot and arugula salad with goat cheese, icicle radish, marcona almond and aged sherry vinaigrette (on this page)

Recipe: Lobster burger with lemon aioli and vegetable slaw

Alfred Portale

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

Lobster burger
Make 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 aioli
Combine all ingredients and mix thoroughly.

Summer vegetable slaw
Combine all ingredients and season with salt and pepper.

Serving Size

Yield: 6 burgers

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

Alfred Portale

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

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

To 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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