Lobster Bar Burger Recipe

Prepare lobster meat

If using whole cooked lobster, pick the meat from the tail and claws and chop coarsely so you have about 1 cup packed. Pat dry with paper towels to remove excess moisture. If using pre-cooked lobster meat from the store, drain and pat dry.

Combine binding ingredients

In a medium bowl combine 1/2 cup panko, 2 tablespoons mayonnaise, 1 teaspoon Dijon, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1 teaspoon lemon zest, 1/2 teaspoon Worcestershire, 1/2 teaspoon Old Bay, 1/2 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper. Mix until uniform.

Fold in shellfish and egg

Gently fold the chopped lobster (and optional crab) into the mixture so the meat stays chunky. Add the lightly beaten egg and mix just until the mixture holds together. Do not overwork; you want visible pieces of lobster.

Form patties and chill

Divide mixture into two equal portions and shape into compact patties about 3.5–4 inches wide and 1 inch thick. Place on a lined tray, cover, and refrigerate for at least 20 minutes (this firms the patties and helps them hold).

Cook patties

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon unsalted butter and 1 teaspoon vegetable oil. When butter foams and oil shimmers, add the patties. Cook without moving 3–4 minutes until golden brown, then carefully flip and cook 2–3 minutes more until both sides are golden and internal temperature is 135–140°F (it will continue to cook off-heat). If patties are thick, cover loosely for 1 minute to ensure heat through. Remove to a warm plate.

While patties chill or cook, make the sauce. In a small bowl whisk together 1/4 cup mayonnaise, 2 tablespoons crème fraîche (or Greek yogurt), 1 teaspoon lemon juice, 1 teaspoon Cognac (optional), 1 teaspoon finely chopped tarragon or chives, 1/4 teaspoon smoked paprika, 1 teaspoon hot sauce, 1/4 teaspoon sea salt and a pinch (1/8 tsp) of black pepper. Taste and adjust acidity or heat. Refrigerate until assembly.

Toast buns

Split 2 brioche buns. Heat a skillet over medium-low heat and add 1 tablespoon butter. Butter the cut sides of the buns and toast, buttered-side down, until golden brown and slightly crisp, about 1–2 minutes. Keep warm.

Assemble burger

Spread about 1 tablespoon of the lobster sauce on the bottom bun. Place a couple of butter lettuce leaves to create a moisture barrier, then set the warm lobster patty on top. Add a thin slice of tomato and a few slices of red onion. Spoon an additional 1 teaspoon lobster sauce over the patty (or drizzle 1 teaspoon melted clarified butter for a richer finish). Top with microgreens or arugula if using. Finish with the top bun. Serve immediately with lemon wedges on the side for squeezing.

If desired, brush the top bun lightly with melted clarified butter and sprinkle with chopped parsley. Serve extra lemon aioli or reserved lobster sauce alongside for dipping fries or the burger.