Lobster Surf and Turf Roll
We were kindly gifted a lobster and had an abundance of steak following a butchery demo from a cooking class the day before this Live Cook.We decided to go with a surf and turf sandwich, which was inspired by our most recent cook book purchase, Max's World of Sandwiches. A bun with lobster, dirty steak, smoked mayonnaise, french fries and rocket in a bun.Obviously, not just any old burger bun! We chose to use a recipe, which was an old favourite, which we hadn't cooked in forever, chorizo and onion rolls. Our Facebook memories popped up on the day of the live cook that 11 years ago to the day, we were doing one of our first Big Green Egg demo days at The Gog cooking these buns. Serendipity!
Ingredients
Equipment
Grill Temperature
Surfaces
or
Method
For the Smoked Mayonnaise
To smoke the oil
- Place the oil in a pan and using tongs, take one piece of smoking hot charcoal from the Egg.
- Place the charcoal in the pan and then put a tight-fitting lid on the pan to contain the smoke. Set aside for 5 minutes.
- Pass the oil through a sieve to remove any charcoal. This will be used to make the mayonnaise.
To make the mayonnaise
- Place the egg, lemon juice and salt in a mixing bowl. If using, add mustard and pepper too.
- Mix ingredients together and whilst continuing to mix very slowly pour the smoked oil into the bowl to create an emulsion.
- Transfer the mayonnaise to a bowl. Cover and refrigerate before serving.
For the lobster
- Set up your Egg for a direct cook at 200°C.
- Halve your lobster and place in the flat basket on the rotisserie.
- Place the rotisserie with the lobster on the Egg. The lobster is ready when it has reached 57°C internal temp. Use your Thermapen to check this.
For the dirty steak
- To prepare some dirty steak, see our dirty steak recipe.
Build your burger
- Add some smoked mayonnaise or mayonnaise of your choice to the burger bun.
- Pop some rocket on the base of the bun.
- Load with lobster, steak and chips.
- Finish by adding the burger top.
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