Down Easterner

Pairs well with:

Sauvignon Blanc

With hints of passion fruit, melon, and citrus, this wine beckons you to kick back and find a perfect porch swing.


1 1/4 lbs cook lobster meat, diced
1/2 lb shrimp, peeled, diced
3 cups assorted vegetables including carrots, onion, celery and fennel, diced small and sauteed until golden brown.
2 tablespoons ketchup
1 pinch garlic powder
1 pinch onion powder
2 tablespoons bread crumbs
2 tablespoons corn meal
1 egg, beaten
1 pinch tabasco sauce
6 portuguese muffins

Spicy Slaw Topping:
1/4 head cabbage, cut in thin shreds
1 carrot peeled and shredded
1/4 medium red onion, sliced thin
1 tablespoon cilantro, minced
1 green chile, stem and seeds removed, minced
2 tsp fresh ginger, peeled minced
1/2 cup lime juice
1/4 cup mayonnaise
salt, hot sauce, to taste



Combine lobster, shrimp, diced vegetables, ketchup, egg and bread crumbs, tabasco sauce and shape into 6 patties.
Dust with corn meal and let sit for one hour in refrigerator.

Mix all the Spicy Slaw Topping ingredients well.

Grill on oil-brushed grill at medium-hot fire about 6 minutes on a side.
While burgers are grilling, also grill the portuguese muffins until lighly golden.
Place one patty on each of the toasted muffins and top with a portion of the spicy slaw. Lay the muffin top over the slaw and burger. Enjoy!!!!