Lobster Burger with tropical slaw and Grilled Tomato Confit

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.


4 ounces sea scallops
2 pounds lobster meat, chopped to size dime
1 ½ teaspoon sea salt
½ teaspoon minced green chile, no seeds or membrane
3 tablespoons vegetable oil
1/4 cup fresh fennel, small dice
1/4 cup carrot, small dice
1/4 cup red onion small diced
1 egg, beaten
4 tablespoons panko (Japanese breadcrumb)
½ cup panko
Grilled tomato confit
4 large vine ripen sweet tomatoes
4 tablespoons vegetable oil
Small red onion diced small
¾ teaspoon salt
½ teaspoon cilantro
Tropical Spicy slaw
1 egg
¼ cup vegetable oil
1 teaspoon sea salt
1/4 head Savoy cabbage, trimmed, cored and cut in thin shreds
1 carrot peeled and shredded
1/4 medium red onion, sliced very thin, slices halved
1 T cilantro, minced
1 green chile, membranes, stem and seeds removed, minced
2 tsp fresh ginger, peeled, minced
1/2 cup lime juice
Vegetable oil
Portuguese muffins



Heat Grill to medium-high Puree the scallops in a small food processor Combine the scallop puree with the lobster meat, season lightly with salt and chile pepper. In sauté pan over medium-high heat add oil and heat, add fennel, carrot, onion and sauté till tender but not browned, drain well. Cool, add to lobster-scallop mixture add egg and 4 tablespoons panko, mix well but gently, being careful not to compact the meats. Form the mixture into 6 equal patties. Dip in panko cover with plastic and refrigerate till needed. Grilled tomato confit Wash and dry tomatoes rub with vegetable oil and place over medium-high heat and roast till all sides are a nice brownish black color. Cut and carefully place in food processor being careful not to overload and pulse until pureed, set aside. In sauté pan add oil and onion and sauté till slightly brown, add tomato puree, salt and cilantro and simmer over medium-low heat till thick like jam 20-30 minutes. Set aside. Cover. Tropical Spicy slaw In food processors with blade running on high add egg and whip till pale yellow in color. Slowly add oil in thin stream to make mayonnaise Scrape into bowl and add salt, cabbage, carrots, onion, cilantro, chile, ginger and lime juice. Mix well and refrigerate till needed. To assemble Burger Wipe grill rack with oil and place burgers over medium-high heat, grill for 3-4 minutes then flip and grill for 5 more minutes. When there is 2 minutes left brush rolls with oil and grill till golden brown on both sides. Plate bottom bun on plate, top with grilled tomato confit, top with lobster burger, then tropical slaw and finish with top bun. Serve.