Lobster Club Burgers Food

LOBSTER CLUB BURGERS

Lobster Club Burgers image

Anne Rosenzweig, acclaimed chef and owner of the Lobster Club in New York City, uses a mixture of freshly ground chuck and shoulder beef to create each of her exceptional eight-ounce burgers.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes Ground Beef Recipes

Yield Makes 4

Number Of Ingredients 12

Ingredients

1 pound unsalted butter, room temperature
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh sage
2 tablespoons chopped flat-leaf parsley
1 tablespoon chopped chives
1 teaspoon chopped fresh rosemary
2 pounds freshly ground beef, combination chuck and shoulder
Coarse salt and freshly ground black pepper
Vegetable oil, for grill
4 semolina rolls, split
Baby lettuce, for garnish
Sliced plum tomatoes, for garnish

Steps:

In a medium bowl, make compound herb butter by combining softened butter, thyme, sage, parsley, chives, and rosemary (this can also be done in a food processor). Turn out onto parchment or plastic wrap, and roll into a log, 1 1/2 to 2 inches in diameter. Chill until firm, or freeze for up to 1 month.
Heat grill or grill pan.
Form four 8-ounce, 1-inch-thick burgers. Cut four 1/8-inch-thick slices of compound butter from the log. Make an indentation in the center of each burger, and place half of a compound-butter slice inside. Reshape meat to cover butter, making sure it is not visible from either side; season both sides with salt and pepper.
Oil grill with a small amount of vegetable oil to prevent sticking.
Grill burgers for 5 to 7 minutes per side for medium doneness. Remove from grill, and place each burger on a roll. Serve garnished with lettuce and tomato.

LOBSTER CLUB SANDWICH

Lobster Club Sandwich image

Provided by Martha Stewart

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Number Of Ingredients 6

Ingredients

1/2 pound lobster, steamed, shell removed
1 tablespoon Lemon Mayonnaise
3 half-inch slices brioche, toasted
8 quarter-inch-thick slices plum tomato
3/4 cup mixed field greens
4 slices bacon, cooked

Steps:

Slice lobster meat from tail and claws into crosswise pieces, about 3/4 inch thick. Spread the mayonnaise on the brioche slices, and place them in a row on your work surface. Arrange half the tomato slices, greens, bacon, and lobster between two slices of brioche.
To assemble, stack the second layer on top of the first with ingredients facing up. Place the last piece of brioche, mayonnaise side down, on top of the second layer. Pierce opposite corners of the sandwich's top layer with lobster picks or decorative toothpicks. Slice the sandwich on the diagonal with a serrated knife.

LOBSTER CLUB SANDWICH

Lobster Club Sandwich image

Provided by Food Network

Categories main-dish

Time 20m

Yield 1 sandwich

Number Of Ingredients 16

Ingredients

3 slices walnut bread (7 1/2 x 3 x 1/4 inches)
1 ounce good mayonnaise
2 1/2 ounces butter
3 ounces lobster meat, cooked
1/4 ounce wild arugula
Spago House Balsamic Dressing (recipe follows)
2 slices vine-ripened or heirloom tomatoes
Salt and black pepper
2 slices applewood-smoked bacon, crisped
2 caperberries
1 tablespoon balsamic vinegar
2 teaspoons sugar
1/4 teaspoon kosher salt
Pinch freshly cracked black pepper
1 tablespoon sherry vinegar
1/4 cup Tuscan olive oil

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.

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