Celebrate the official, first day of summer with one of our favourite barbeque recipes.
Lobster and shrimp burger
Conceived in the kitchen of Covent Garden’s J Sheeky Atlantic Bar, this decadent supper-time treat can be cooked on the barbeque or in a frying pan, in the dry safety of your kitchen. The perfect recipe for our unpredictable summer weather.
Serves 4
For the mayonnaise (makes 330ml of mayonnaise but it will keep for a few days in the fridge)
2 medium-sized, free range egg yolks
2 tsp white wine vinegar
1 tsp English mustard
2 tsp Dijon mustard
½ tsp salt
Freshly ground white pepper
100ml extra virgin olive oil
200ml sunflower oil
Juice of ½ lemon
Method:
To make 300ml of mayonnaise, place egg yolks, vinegar, mustards, salt and pepper into a stainless steel or glass bowl. Whisk well. Mix the sunflower and olive oils together and gradually trickle into the bowl whisking continuously. If the mayonnaise is too thick add a few drops of water and continue whisking. When the oil is all incorporated, taste and add more seasoning if necessary, with a dash of lemon juice at the end.
For the chilli mayonnaise
1 medium-sized red chilli, deseeded and finely chopped
1 tbsp extra virgin olive oil
150ml mayonnaise
2 tbsp flat leaf parsley, finely chopped (including stalks if fine!)
Juice of ½ lemon
Method:
For the chilli mayonnaise, gently cook the chilli in oil for about 4 minutes, then set aside to cool. Add to the mayonnaise along with parsley and lemon juice. Season.
For the burger
250g lobster meat (available in major supermarkets, alternatively use 1 x 500g cooked lobster), roughly chopped
250g raw tiger prawns (tails only)
3 spring onions, thinly sliced
3 medium-sized mild chilli, deseeded and finely chopped
½ bunch flat leaf parsley, finely chopped (including stalks if fine!)
Juice of ½ lemon
Dash of Tabasco
Extra virgin olive oil for frying
4 burger buns, toasted
A few small gherkins, to serve
Method:
Pre-heat the oven to 180ºC / gas mark 4.
To make the burgers, roughly blend the prawns and mix them together in a large bowl with the lobster, spring onion, chilli and parsley. Add lemon juice and Tabasco, mix well and season. Fry a small amount of the mixture till cooked through to check the seasoning is correct and adapt if necessary. Divide the remaining mix into four, even sized patties. Brush each burger with a little olive oil and fry in a non-stick pan or place on the barbeque until nicely browned on either side (the outer layer should caramelise slightly). To finish, place in the oven for 3 to 5 minutes, depending on thickness, or grill it for the same amount of time. Serve on a toasted bun with chilli mayonnaise, gherkins or any other garnish of your choice.
** Make a reservation, at J Sheekey Atlantic Bar or call 020-7240 2565
