Ingredients
Court Bouillon
- 1 gallon Water
- ½ cup Kosher salt
- 1 bunch Parsley small
- 1 bunch Dill small
- 1 Lemon halved and squeezed (include rind)
- 2 Bay leaves
Lobster Smashburger
- 6 oz Cooked lobster claw or tail meat
- 2 tablespoon Butter
- 2 Brioche or potato buns toasted
- 1 tablespoon Chives finely chopped
- ½ Lemon juiced
- Kosher salt to taste
- Black pepper to taste
Broken Caviar Hollandaise
- 2 Egg yolks
- 1 tablespoon Lemon juice
- 1 tablespoon Warm water
- 12 tablespoon Unsalted butter melted
- 2 tablespoon Caviar Citarella White Sturgeon preferred
- Kosher salt to taste
Method
Cook the Lobster
- In a large pot, bring water to a boil with parsley, dill, lemon (squeezed and rind included), bay leaves, and kosher salt.
- Reduce heat and simmer for 5 minutes to infuse.
- Turn off heat and add whole lobster. Cover and let poach gently off-heat for 5 minutes.
- Remove lobster and let cool. Crack and extract the meat.
- Strain and reserve the court bouillon for future use (great in risotto, soups, or pasta).
Make the Broken Caviar Hollandaise
- In a heatproof bowl, whisk together egg yolks, lemon juice, and warm water until light and frothy.
- Place over a double boiler and whisk constantly until thickened.
- Slowly drizzle in melted butter while whisking until just emulsified—keep it spoonable, not stiff.
- Fold in caviar and season with salt. Keep warm or serve at room temperature.
Cook the Lobster Smashburgers
- Heat butter in a skillet over medium-high.
- Divide lobster meat into two loose mounds in the skillet.
- Press down gently with a spatula or burger press to form rough-edged patties.
- Cook undisturbed for 2–3 minutes until golden and crisp.
- Flip and cook 1 more minute. Finish with lemon juice, chives, salt, and pepper.
Toast the Buns
- Toast buns in the skillet or under a broiler until golden.
Assemble
- Spoon broken hollandaise onto the bottom bun.
- Top with lobster patty, more hollandaise, and the top bun.
- Finish with extra chives and lemon wedges on the side.