Mark's Surf & Turf Maine Lobster Juicy Lucy

Mark's Surf & Turf Maine Lobster Juicy Lucy

Mark Murrell

I tried an experiment this weekend...how can I take the classic Juicy Lucy to the next level ūüĎČ#JustAddLobster

Variables to Consider:

--- I chose 50% beef, 50% lamb. You can play with this...next time, I will go 70% beef, 30% lamb.
--- I made the smart move of using the knuckle meat for the "lucy" part and saved the claws for the top of the burger -- great visual.
--- All grills are different...keep an eye on your heat

Ingredients:

  • Perfectly cooked Maine lobster meat (1lb of meat, I was able to make 8 burgers)
  • Parchment paper
  • 2 pounds of ground beef (or pick one pound of pork or lamb)
  • Tablespoon¬†Worcestershire sauce
  • 2 eggs (I always crack an egg in my burgers, one per LB)
  • Salt and Pepper
  • Gruy√®re cut into small pieces
  • Arugula for texture and spice
  • Tomato Relish Ingredients
    • Cherry tomatoes
    • Red onion
    • Olive oil
    • Chopped bacon
    • Tarragon (teaspoon diced)
  • Buns > we used pretzel buns and some Canyon Meadows GF buns

Preparation:

--- Place your perfectly cooked Maine lobster meat in a strainer and let sit for 20-30 mins.

--- Add all of your burger meat into a mixing bowl. Crack one egg per pound of protein, salt and pepper to taste, add tablespoon of Worcestershire (or more). Mix thoroughly and let sit out on the counter.

--- Tomato/Bacon Relish: Quarter the cherry tomatoes and place in mixing bowl. Add diced tarragon, S&P, 2 tablespoons of olive oil, diced red onion, and chopped bacon. Mix thoroughly and let sit out.

Time to Make the Burgers!

--- Layout a healthy piece of parchment and place a single serving of the beef mix on the parchment. Use another piece to flatten out the burger into a thin patty. You will need 2 thin burgers for each finished burger. We're fillin' and stackin' baby!

--- Using knuckle meat, layout lobster meat on one thin patty. Take 4 pieces of the Gruyère and evenly place.

--- Grab a plain thin patty and lay on top of the "stuffed" patty. Seal all sides and work in your hands so that the lobster cheese is secure in the middle. Finish with a little S&P. Set aside.

Let's Grill Baby!

Me, I grill on high to start and then run the grill down after 3 minutes and the first flip. This allows for a nice sear without the pan. These will cook fast, despite their size, so keep a good eye on them. Here is a great resource for checking the temp by hand, CLICK HERE >