Lobster burger with tobiko and wasabi & miso mayo

Lobster burger with tobiko and wasabi & miso mayo

By
From
The Huxtaburger Book
Makes
4
Photographer
Chris Middleton

This is my Japanese-style lobster roll. It is based on a classic New England–style lobster roll, but with Japanese flavours. I use claw and knuckle meat from North Atlantic lobster, but you could use just the tail, or buy a whole lobster and pick all the meat out of it.

Ingredients

Quantity Ingredient
400g lobster claw and knuckle meat
2 spring onions, thinly sliced
40g sesame seeds, lightly toasted
2 tablespoons wakame seaweed, rehydrated in water
250g Wasabi & miso mayo
4 Soft burger buns, cut in half
Clarified butter, melted, for brushing
3 tablespoons orange tobiko

Method

  1. Pick through the lobster meat to make sure there are no bits of shell. Cover and leave on a work surface for 30 minutes, to come to room temperature.
  2. Toss the lobster with the spring onion, sesame seeds, wakame and enough of the mayonnaise so the mixture is well coated, but not too soaked.
  3. Heat a large non-stick frying pan, or flat grill plate, to a medium heat. Brush the insides of the buns with clarified butter and toast lightly on the grill, then build your burgers.

Build from the bottom, in this order:

  • Bun bottom → Lobster mixture → Tobiko → Bun top
Tags:
burger
burgers
huxtaburger
huxtable
daniel
wilson
melbourne
ulitmate
american
fast
food
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again