Best 2 Lobster Club Burgers Recipes
**Lobster Club Burgers: A Luxurious Taste of Summer Indulgence**
Elevate your summer cookouts with the irresistible Lobster Club Burgers, a culinary masterpiece that combines the succulent sweetness of lobster with the classic flavors of a club sandwich. This mouthwatering dish features tender lobster meat, crispy bacon, ripe tomatoes, crisp lettuce, and a luscious mayonnaise-based sauce, all nestled between toasted brioche buns. Savor the harmonious blend of textures and flavors in every bite, as the briny lobster pairs perfectly with the smoky bacon, juicy tomatoes, and refreshing lettuce. Accompanied by three additional tempting recipes—Lobster BLT Sliders, Lobster Rolls with Crispy Potatoes, and Lobster Avocado Toast—this article offers a delightful repertoire of lobster-centric dishes guaranteed to impress your family and friends.
LOBSTER CLUB SANDWICH
Steps:
- Toast the walnut bread under a salamander until golden brown. Spread 1/2 ounce of mayonnaise on two slices of the bread.
- In a small sauté pan, heat up the butter. Add the lobster to the pan and remove from the heat to gently poach warm.
- Toss the arugula in a small bowl with the house dressing to slightly coat. Season the tomatoes with salt and pepper.
- Arrange the arugula evenly on the bread slices with the mayonnaise. On one of those slices, place the tomatoes and the bacon. Place the second slice of bread with arugula on top of the bacon, and arrange the warm lobster evenly on top. Top with the third slice of bread.
- Finish with two caperberries skewered onto each side of the sandwich. Carefully slice the sandwich in half with a serrated knife.
- In a mixing bowl, whisk together the balsamic vinegar, sugar, salt and pepper. Add the sherry vinegar, and whisk; then whisk in the olive oil.
'21' CLUB HAMBURGER
When the "21" Club reopened in the spring of 1987, the new menu - not to mention the new décor - was the talk of both the food world and the society that considered the place home. The principal question in food circles about the menu had nothing to do with such elegant fare as breast of guinea hen or lobster. No, it was the direction of the restaurant's "new" hamburger that stirred the most curiosity. Craig Claiborne and Pierre Franey went to investigate, and the result was this marvelous, butter-rich recipe for hamburger, one that should take its place in your repertory.
Provided by The New York Times
Categories lunch, burgers, main course
Time 1h20m
Yield One hamburger
Number Of Ingredients 12
Steps:
- Combine the butter, chopped thyme, one tablespoon chopped fresh basil and chopped fresh parsley. Blend well. Place the mixture on a rectangle of waxed paper or aluminum foil and roll it into a sausage shape about one inch in diameter. Place in the freezer for an hour or longer, until it is frozen. This butter may be used a portion at a time and refrozen.
- Preheat a gas or charcoal broiler to high.
- Shape the meat into a round ball without kneading. With the finger, make a partial indentation through the center of the ball. Shove one frozen tablespoon of butter into the center of the ball and press to close the opening. Flatten the meat into a patty shape about three-quarters of an inch thick. Sprinkle on both sides with salt and pepper. Place the meat on the grill and cook about four minutes until it is well seared on one side; turn the meat and cook about four minutes longer or to the desired degree of doneness.
- Brush the bread slices on one side with one tablespoon of olive oil. Place the slices oiled side down on the grill and cook briefly until lightly toasted. Turn and cook briefly on the second side.
- Meanwhile, as the meat cooks, place the tomato and onion slices in a small bowl and sprinkle with the remaining two tablespoons of oil, the lemon juice, salt, pepper and remaining tablespoon of chopped fresh basil. Toss briefly.
- Place one slice of the warm grilled bread on a dinner plate, place the hamburger in the center and cover with the second slice of bread. Serve the tomato and onion slices on the side to be added to the hamburger as desired. Serve tomato ketchup only on request. The hamburger is also served with freshly cooked gaufrette potatoes on the side.
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the burgers will be. Look for fresh lobster meat, brioche buns, and ripe tomatoes.
- Cook the lobster meat properly: Lobster meat can be tough if it's overcooked. Cook it just until it's opaque and tender, about 2-3 minutes per side.
- Make sure the burgers are cooked through: Ground beef can contain harmful bacteria, so it's important to cook it thoroughly. Cook the burgers over medium heat until they reach an internal temperature of 160 degrees Fahrenheit.
- Serve the burgers immediately: Lobster club burgers are best enjoyed fresh out of the kitchen. Serve them with your favorite sides, such as fries, onion rings, or coleslaw.
Conclusion:
Lobster club burgers are a delicious and indulgent treat that are perfect for any occasion. With their combination of tender lobster meat, juicy beef, and rich sauce, they're sure to be a hit with everyone who tries them. So next time you're looking for a special meal, give these burgers a try. You won't be disappointed.
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