Wicked Good Surf n’ Turf Lobstah Burgah

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.

This is a great local burgah because I’m from New England and nothing says New England like lobstah salad. So I’ve created a surf n’ turf burgah topped with a lobstah salad/slaw. (End of the New England pronunciations;)


Lobster Slaw:
1 1/2 cups mayonnaise
2 tablespoons seasoned rice vinegar
1 teaspoon granulated sugar
3 cups Napa cabbage, shredded
2 cups cooked lobster meat, diced
1/2 cup celery, finely diced
1 green onion, thinly sliced
kosher salt and freshly ground black pepper to taste

Dill Pesto:
1 1/2 cups packed fresh dill
1/2 cup packed fresh parsley
1/4 cup chopped walnuts
3-4 tablespoons extra virgin olive oil
1 clove garlic, mashed
kosher salt and freshly ground black pepper to taste

2 pounds ground chuck
1/4 cup finely grated yellow onion
2 tablespoons Worcestershire sauce
kosher salt and freshly ground black pepper to taste

olive oil for brushing
6 good-quality potato hamburger buns, split
6 Boston or Bibb lettuce leaves


Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the lobster slaw, whisk together the mayonnaise, vinegar and sugar in a large bowl. Add the cabbage, lobster, celery, green onion, salt and pepper; mix well. Cover and refrigerate.

To make the dill pesto, combine the dill, parsley, walnuts, olive oil, garlic, salt and pepper in a food processor. Process until smooth.

To make the patties, combine the ground chuck, onion, Worcestershire sauce, salt and pepper. Handling the meat as little as possible to avoid compacting it, mix well. Shape into 6 patties to fit the buns.

When the grill is ready, brush the patties with olive oil and place on grill rack; cover and cook, turning once until done to preference, 5 to 7 minutes on each side for medium. Place the buns, cut side down, on the outer edges of the rack to toast lightly during the last 2 minutes of grilling.

To assemble burgers, spread an equal amount of dill pesto on each bun bottom. Top with a lettuce leaf, a burger and an equal portion of lobster slaw. Add the bun tops and serve.