Your Kitchen
A Sizzling Summertime Meal C
reated by Omaha Steaks Executive Chef David Rose, this recipe combines two favorites - seafood and burgers.
Fried Lobster Po Boy Burgers
Servings: 2 Pimento Remoulade: 1/2 cup mayonnaise 1 1/2 TB minced pimentos 1 TB Dijon mustard 1 TB bread & butter pickles 1 pepperoncino, seeded & minced 1/4 tsp. smoked paprika 1/4 tsp. garlic powder 1/4 tsp. freshly ground black pepper 1 TB fresh lemon juice 3 dashes hot sauce kosher salt, to taste Fried Lobster Tails: Vegetable oil, for frying cup all-purpose flour 1/2 1/2 tsp. kosher salt, divided 1/2 tsp. fresh black pepper, divided 1/4 tsp. garlic powder 1/4 tsp. smoked paprika 1 large egg
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TB water dashes hot sauce cup potato chips, finely blended cup panko breadcrumbs TB minced flat leaf parsley lobster tails (5 oz. each)
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lb. premium ground beef Salt & pepper to taste TB unsalted butter, room temp. brioche buns slices yellow cheddar cheese leaves romaine, shredded
Cheeseburgers:
Pimento remoulade: In small bowl, mix mayo, pimentos, mustard, chopped pickles, pepperoncino, paprika, garlic powder, pepper, lemon juice & hot sauce. Salt to taste. Fried lobster tails: Heat grill to 400 F & add 1/2-inch oil to 10-inch cast-iron pan. In medium bowl, whisk flour, 1/4 tsp. salt, 1/4 tsp. pepper, garlic powder & smoked paprika. Set aside. Whisk egg, water, hot sauce. Set aside. Whisk chips, panko breadcrumbs &
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parsley. Set aside. Cut lobster tails in half lengthwise, remove meat and season with salt & pepper. Toss tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly. Fry tails 3-4 min. per side until golden brown. Close lid between flipping. Form 2 beef patties, each 1/2-inch thick, make a dimple in centers, season and grill 4-5 minutes per side. Add cheese and close lid about 30 seconds. Toast buttered buns on grill. Assemble burgers with lobster, sauce & lettuce. ❚ (Source: Family Features, Omaha Steaks)
Smart Living Fort Wayne
July 2021 • II
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