Surf ‘n Turf On A Bun

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


1 medium red pepper, washed and seeded (cut off the top and scoop out the innards)
1 medium Vidalia onion, washed and peeled
1 lb (16 oz) tenderloin, ground + 1 lb (16 oz) boneless rib-eye, ground (ask your butcher to grind it for you, or do it at home with a meat grinder)
1/4 c. panko bread crumbs
3 Tbsp. fresh chopped flat leaf parsley
2 tsp. Kosher salt
1 tsp. Fresh, coarsely ground black pepper
1 8 to 12 oz fresh lobster tail
2 Tbsp. + 2 Tbsp (4 Tbsp total) melted lightly salted butter
6 large, sesame seeded hamburger buns
6 Tbsp. Béarnaise sauce (available near the dairy section of most supermarkets)
12 large leaves Boston (Butter) lettuce



1. In a 22” Weber charcoal grill, make a pyramid of 1/2 of a small bag of quick-light brick-ettes (about 30 brick-ettes), ignite and let heat for about 15 minutes, or until no longer flaming but not quite white hot. Roast the whole red pepper and onion for about 4 minutes, turn over, and roast for 4 more minutes. Remove from the grill and finely dice half the red pepper and half the onion (reserve the other half red pepper and onion for other recipes). Let the brick-ette pyramid continue to get hotter while you do steps 2 and 3. 2. Combine diced red pepper & diced onion (from step one above), ground beef, bread crumbs, flat leaf parsley, kosher salt and black pepper in a large mixing bowl. Form into six equal sized patties. 3. Cut top of lobster tail down the middle and “slipper” out the meat. (Take a large pair of kitchen shears, place the tip under the top of the shell at the fat end and cut down the middle. Loosen the tail meat and lift it out of the bottom of the shell so that it rests instead along the top of the shell, like a slipper). Baste generously with 2 Tbsp of the melted butter. 4. Spread out brick-ettes into single layer (as if to cook by the direct method) once they are white hot. Place burgers and lobster tail (meat facing up) on the grill. Grill for 3 minutes. Flip burgers (only once), and do not press on burgers. Flip lobster tail too. Brush remaining 2 tablespoons of butter on inside of the top and bottom of each hamburger bun and place buns, butter side down, on grill. Grill everything for 3 more minutes or until burgers are medium-rare (when pushed with index finger, the burger should feel similar to the palm of your hand). 5. Remove burgers, lobster tail and buns from grill. Let burgers rest 5 minutes on a cutting board with a gutter on it (to catch juices and drippings). Meanwhile, remove lobster tail meat from the shell and cut into twelve roughly equal thin rounds. 6. Assembly: Spread one tablespoon of béarnaise sauce on the bottom of each bun. Top with hamburger, then two pieces of lobster meat, and two large lettuce leaves. Cover with top of bun and enjoy!