from Viva La Lobster
The ultimate in surf & turf!
Ingredients
Lobster Cakes:
7 oz Lobster meat, cooked, knuckle
4 oz Lobster tail & claw
5 oz Lobster trimmings, minced
4 tsp Cream crackers, crushed
2 Egg
4 tsp Mayonnaise
1 ½ tsp Mustard, Dijon
½ tsp Lemon juice
½ tsp Worcestershire sauce
½ tsp Old Bay seasoning
½ tsp Salt, table
½ tsp Pepper, white, cracked
½ tsp Onion powder
1 ½ Shallot, shaved, fried crispy
½ tsp Tarragon leaf, sliced
2 tbsp Panko breadcrumbs
Pinch Cumin seed, toasted, crushed
Curried Mayonnaise:
½ cup Roasted garlic
Aioli base – see base recipe
Make ½ of the recipe
4 tsp Curry powder
3 ½ tbsp Curry sauce
Burger Components:
4 Brioche burger buns, split
Butter, to taste
1 Heirloom tomato, 4 thick slices
4 Butter lettuce leaves
Garnish on the Side:
Ketchup, 4 Dill pickles
Braised Short Rib:
4 slices Red Wine Braised Short Rib – see base recipe
Directions
Make Lobster Cakes: Combine crushed crackers and lobster meat in a bowl. Whisk in beaten egg, mayonnaise, lemon juice, and Worcestershire sauce. Season with salt and pepper.
In a separate bowl, combine breadcrumbs, tarragon, cumin, and crisp shallots. Form the lobster mixture into four balls, then roll in the breadcrumb mixture before forming into cakes. Refrigerate for 2 hours before cooking.
Heat oil in a skillet, add cakes, and sauté until cooked through and golden on both sides.
Make Curried Mayonnaise: Combine all ingredients in a bowl. Refrigerate until ready to use.
To Serve: Butter and toast buns. Spread bottom bun with curried mayonnaise, top with tomato, lobster cake, short rib, lettuce, and top bun. Garnish with ketchup and pickles.
Braised Short Rib
Dry Marinade:
18 oz Beef chuck flap, short rib, trimmed
1 tbsp Garlic, chopped
3 Parsley sprigs
5 Thyme sprigs
¼ tsp Pepper, black, cracked
2 Bay leaves
2 tsp Salt, kosher
Braising:
18 oz Short ribs (chuck flap), trimmed
Flour to dredge
½ oz Carrots, rough chop
½ oz Celery, rough chop
½ oz Onion, white, rough chop
14 g Tomato paste
3.5–4 oz Red wine
3.5–4 oz Port wine
1 tbsp Demi-glace
1–1 ¼ cup Chicken stock
Directions
Dry Marinade: The night before, add beef and aromatics to a container. Refrigerate for 12 hours.
Braising: Heat oil in a large ovenproof pot over high heat. Brown half the ribs, then remove and repeat with the rest. Reduce heat, add onion and garlic to the same pot, and cook for 5 minutes. Add carrots and celery and cook until caramelized. Add tomato paste and cook until dry.
Add wine, demi-glace, and chicken stock. Stir until the tomato paste dissolves. Add aromatics from the marinade. Stir to combine.
Preheat oven to 325°F. Add both the browned and marinated beef to the pot so it is submerged. Cover and cook in the oven until the meat is fork-tender. Remove beef and set aside.
Strain the liquid and return to the pot over low heat. Reduce until it reaches sauce consistency. Season with salt and pepper.
Short Rib Burger Prep:
Reserve four slices of short rib. Remove meat from the bone and add enough sauce to cover. Any leftovers can be served the next day with Hasselback C.L.C. Potatoes.
Roasted Garlic Aioli
Ingredients
1 Organic egg yolk
2 tsp White wine vinegar
¼ tsp English mustard
1 tsp Roasted confit garlic purée
1 ¼ cup Grapeseed oil
Lemon juice, to taste
½ tsp Salt, kosher
⅛ tsp Pepper
Directions
Combine garlic, lemon juice, salt, and egg in a food processor. Blend until combined. With the blender running, slowly add the grapeseed oil until emulsified. Adjust seasoning with salt and lemon juice, if needed. Makes 1 ¼ cup / 300 g.
Variations:
Sriracha Aioli: Add 3 tbsp to ¼ cup sriracha to the garlic aioli.
Tarragon Aioli: Add 2 tsp chopped tarragon to the garlic aioli.
Nada’s Tips & Tricks: I made a double portion of short ribs: served them with potatoes one night and then a few days later added the second portion with the burgers. You can take some shortcuts (albeit not as authentic but ok in a pinch) by purchasing aioli. If you don’t have fresh lobster available, frozen or canned will also do…again, not as flavorful but then landlocked provinces and smaller communities have limited options. Crab meat or other seafood can be substituted for different flavoured burgers. Warning: this makes a hefty meal and satisfied the hungry people around the table. Just a salad or a few fries on the side is all you need.
Contents and images used with permission by Viva La Lobster by Chef Grant MacPherson for editorial coverage purposes only. https://scotchmyst.com/projects/viva-la-lobster/ Available at https://www.southbrook.com/product/viva-la-lobster-book
