Surf and Turf Burgers (Burgers with Lobster-Avocado Salad with Lemon Aioli)

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.


3 Live lobsters (1-1 1/4 lb each) (May substitute 3 store bought raw lobster tails, 3 oz each)
Colavita olive oil, for brushing lobsters
Kosher salt
Lemon Aioli
4 Garlic cloves, minced
2 tablespoons Grey Poupon Dijon mustard
2 tablespoons fresh lemon juice
1 tablespoon grated lemon zest
½ teaspoon kosher salt
1 Egg yolk
4 Anchovies, padded dry and minced
¼ teaspoon fresh ground black pepper
½ Cup Colavita olive oil
2 California avocados, peeled, sliced into chunks, dashed with fresh lemon juice
1 Large shallot, minced
2 pounds ground chuck beef
2 teaspoon kosher salt
Fresh ground black pepper
Vegetable oil for brushing grill
6 Kaiser rolls
6 slices of Havarti cheese
Field greens



 Preheat a gas grill to medium high heat or prepare a medium-hot fire in a charcoal grill with cover.  To kill the lobsters: Take a cleaver or chef’s knife and slice each lobster into half, starting at the head, the long way through the carapace and tail. Brush meat side with olive oil and sprinkle with salt.  To grill the lobsters: Place lobsters shell side down on grill. Close lid and grill for 4-5 minutes until meat is opaque (turns white). Let rest 5-10 minutes. Remove meat from shells, cut into chunks and keep refrigerated until ready to add to salad.  To make the lemon aioli: Add garlic, mustard, lemon juice and zest, salt, egg yolk, anchovies and pepper to a small food processor. Process until blended, 1-2 minutes. With the machine still running, add the oil in a steady stream and process until smooth. Place aioli into a large mixing bowl.  To make the lobster-avocado salad: To the aioli, fold in the lobster, avocado and shallots. Adjust seasonings to taste. Keep in a cool place.  To make the patties: Handle the meat as little as possible to avoid compacting it. Divide the meat into 6 equal portions and form portions into patties to fit the rolls. Using all of the salt, sprinkle salt and pepper on both sides of the patties.  Brush the grill rack with oil. Place the patties on the rack, cover, and grill approximately 4 minutes. Turn the patties and continue to grill until done to preference, about 4 minutes longer for rare. During last 2 minutes of grilling, place cheese on top of patties and close grill to allow to melt. Remove patties to upper rack, off heat, to keep warm. Place rolls, cut side down, onto the outer edges of grill rack to toast lightly.  To assemble the burgers, place 1/6th of the lobster-avocado salad over the cut side of the roll top, and then place some field greens on it. On each roll bottom, place the patty. Add the roll tops and serve. Makes 6 burgers.