Ingredients:

  • 1 lb lobster tail meat, chopped into ½ inch pieces
  • ½ cup Panko breadcrumbs, toasted
  • ¼ cup mayonnaise
  • 1 large egg, beaten
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh chives, finely chopped
  • ½ tsp Old Bay seasoning
  • ¼ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp neutral oil
  • ½ cup mayonnaise
  • 1 tbsp capers, minced
  • 1 tbsp fresh dill, chopped
  • 1 tbsp lemon juice
  • 1 pinch smoked paprika
  • 4 brioche burger buns, sliced
  • 2 tbsp unsalted butter, melted
  • 4 leaves butter lettuce
  • 4 slices heirloom tomato

Instructions:

  1. In a medium bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Old Bay, salt, and pepper.
  2. Gently fold in the chopped lobster meat, toasted Panko, and chives using a spatula to avoid overworking the meat.
  3. Divide the mixture into 4 equal portions, shape into patties about 1 inch thick, and let them rest in the fridge for 10 minutes to set the binder.
  4. Heat neutral oil in a skillet over medium-high heat until shimmering. Sear the cakes for 3-5 minutes per side until they reach a mahogany-colored, crispy exterior.
  5. Brush the sliced brioche buns with melted butter and toast in the same skillet for 1 minute until golden.
  6. Assemble the burger by spreading the signature sauce (mayonnaise, capers, dill, lemon juice, and paprika) on the bottom bun, adding lettuce and tomato, and topping with the crispy lobster cake.