Lobster Rolls…. kind of a weird thing to decide to make out of Thomas Keller’s new Ad-Hoc cook book but it just sounded so delicious, how could we not. The lamb burgers were an afterthought; a ridiculously tasty and incredible afterthought. Recipes for everything after the jump!
First you’ll have to make the Sachet. You’ll need:
- 2 crushed cloves of garlic
- 2 sprigs thyme
- 10 black peppercorns
- 1 bay leaf
Wrap all that up in some cheese cloth and tie it at both ends. You’re going to boil it in the court bouillon in the next step.
Next, the Court Bouillon. Start this about 2 hours before you’re going to boil your lobster. You’ll need:
- 4 leeks, just the white and light green parts, cut crosswise
- 1 large white onion
- 4 large carrots, peeled and sliced into little rounds like the ones in the picture
- 2 fennel bulbs, coarsely chopped
- 4 quarts water
- 2 cups dry white wine
- 1 cup white wine vinegar
- 2 lemons, halved
- the sachet you made above
Mix everything together and cook it all over medium heat for a few minutes. Bring it up to a boil and then let it simmer for an hour. And you have your court bouillon.
Next, boil your lobsters, head first to minimize noise (I think). Boil them for 10 minutes and then remove them to a cooling rack.
take out all the meat and coarsely chop it up into little pieces.
Next you’ll mix the lobster with the following ingredients:
- 1 or 2 tablespoons mayonnaise
- half a red onion, minced
- one stalk, peeled and finely chopped celery
- 2 teaspoons finely chopped tarragon
- 2 teaspoons finely chopped flat-leaf parsley
- 2 teaspoons finely chopped chives
- salt and pepper
- 1 lime
- butter
- 1 head butter lettuce
Now for the burgers. You’ll need:
- 1 1/4 lb ground lamb meat
- 3/4 lb ground chuck
- 1 tablespoon paprika
- zest of a lemon
- 1 tablespoon oregano
Mix it all together using your hands, being careful to maintain some of the texture of the meat.
The Tzatziki: the recipe can be found over at the food network website.
Form burger patties and cook them in a skillet for about 5 minutes a side.
Assemble the burgers with sliced cucumber, tzatziki, spiced goat cheese on sweet brioche bun.
Scoop a healthy portion of lobster into a cup of butter lettuce and serve with the burgers and asparagus.
St. Peters Organic English Ale goes really well with both the lobster and the lamb burgers. I got it at Berkeley Bowl and I think it’s sold at a bunch of liquor stores in the Bay Area.
Have left over lamb? Serve them the next day with some Greek Olives.
