Surf & turf burger with lobster tail

Surf & turf burger with lobster tail

Ingredients

Burgers

  • 2 brioche burger buns
  • 1.5 to 2 lbs cooked lobster
  • 140 to 160 g marinated flank steak
  • 2 slices Swiss or cheddar cheese
  • Butter
  • Arugula (to taste)

Mayonnaise

  • 4 tablespoons mayonnaise
  • ½ teaspoon Dijon mustard
  • 1 branch tarragon, chopped
  • ½ lemon, juice only

Preparation

Mayonnaise

  • Mix all mayonnaise ingredients together in a bowl. Set aside.

Burgers

  • With the shellfish scissors, cut lobster tail in half. Remove meat. Set aside.
  • Shell the lobster claws by splitting them in two with the cracker. Remove meat. Set aside.
  • Turn on barbecue and heat to 400 oF. Place flank steak directly on grill. Grill each side for 3 to 4 minutes for medium-rare steak. Cooking time may vary depending on the thickness of the flank steak and type of grill. Set aside for 1 to 2 minutes.
  • After, cut into 1⁄4-inch slices.
  • Butter buns and place face down on the barbecue grill until slightly golden. Set aside.

Assembly

  • Spread mayonnaise mixture on buns and add slices of flank steak, cheese, meat from the lobster claws and tail, and top with arugula.
  • Bon appétit!

Product recommendation

Teroldego Mezzacorona, red wine, 750 ml, SAQ code 964593

Teroldego Mezzacorona, red wine, 750 ml, SAQ code 964593