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A gourmet sandwich with a glossy brioche bun, fresh green lettuce, lobster meat, creamy sauce, and a generous topping of black caviar.

Lobster Smashburger with Broken Caviar Hollandaise

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Golden-seared lobster smashed into crisp-edged patties, layered with a lemony caviar hollandaise and tucked into toasted buns. Briny, buttery, and built on 12 tablespoons of butter in the hollandaise alone.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 2
Course: Main Course
Cuisine: American-Coastal, Modern American
Ingredients Equipment Method Notes

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
  • 1 whole lobster about 1.5 lb
Lobster Smashburger
  • 6 oz Cooked lobster claw or tail meat picked from the poached lobster above
  • 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

Equipment

  • Large pot
  • Strainer
  • Mixing bowl
  • Double Boiler Setup
  • Whisk
  • Spatula or metal press
  • Skillet

Method
 

Cook the Lobster
  1. In a large pot, bring water to a boil with parsley, dill, lemon (squeezed and rind included), bay leaves, and kosher salt.
  2. Reduce heat and simmer for 5 minutes to infuse.
  3. Turn off heat and add whole lobster. Cover and let poach gently off-heat for 5 minutes.
  4. Remove lobster and let cool. Crack and extract the meat.
  5. Strain and reserve the court bouillon for future use (great in risotto, soups, or pasta).
Make the Broken Caviar Hollandaise
  1. In a heatproof bowl, whisk together egg yolks, lemon juice, and warm water until light and frothy.
  2. Place over a double boiler and whisk constantly until thickened.
  3. Slowly drizzle in melted butter while whisking until just emulsified. Keep it spoonable, not stiff.
  4. Fold in caviar and season with salt. Keep warm or serve at room temperature.
Cook the Lobster Smashburgers
  1. Heat butter in a skillet over medium-high.
  2. Divide lobster meat into two loose mounds in the skillet.
  3. Press down gently with a spatula or burger press to form rough-edged patties.
  4. Cook undisturbed for 2–3 minutes until golden and crisp.
  5. Flip and cook 1 more minute. Finish with lemon juice, chives, salt, and pepper.
Toast the Buns
  1. Toast buns in the skillet or under a broiler until golden.
Assemble
  1. Spoon broken hollandaise onto the bottom bun.
  2. Top with lobster patty, more hollandaise, and the top bun.
  3. Finish with extra chives and lemon wedges on the side.

Notes

For seasoning, I always use Diamond Crystal kosher salt. If you use Morton, use half.
Storage: Best eaten right away while the buns are toasted and the lobster is hot and crisp-edged. The hollandaise can break on reheating, so make it fresh; leftover lobster meat can be refrigerated separately for a day and gently rewarmed.

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