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Surf n’ Turf Lobster and Beef Burger with Crispy Oven Fries

Servings: 8


  • 4 large PEI Russet Potatoes cut into ¼ inch matchsticks
  • 2 tbsp Olive Oil
  • 2 x 2 lb Lobsters cooked
  • 1 1/4 lb Ground Beef
  • 1 small Onion coarsely grated
  • 2 cloves Garlic finely grated
  • 2 Mini Cucumbers sliced thinly lengthwise
  • 1 Lemon zested and juiced
  • 1 tbsp Chopped Dill
  • 1/4 cup Mayo
  • 1 pkg Pea Shoots
  • Salt to taste
  • Freshly Ground Pepper to taste
  • 4 Brioche Burger Buns


  • Preheat oven to 450 °F.
  • On a parchment paper-lined baking tray, toss potatoes with olive oil, season with salt and pepper. Bake for 20 – 22 minutes or until golden and tender, flipping the potatoes halfway through baking.
  • In a small bowl mix together sliced cucumber, dill, lemon zest and juice. Season with salt and pepper, let sit and marinate, while you prepare the burgers.
  • In a large bowl combine ground beef, grated onion and garlic, season with salt and pepper. Form into 4 – 2 inch wide patties.
  • Remove lobster meat from shells, cut the lobster tails in half lengthwise and remove the claws carefully. Set aside.
  • Heat a grill pan or bbq over medium high heat, once hot add burger patties, cooking 4-6 minutes on each side.
  • Once potatoes are finished. Turn the oven to broil. Broil halved buns on the top rack for 1 – 2 minutes until golden brown.
  • To assemble burgers, add mayo to the bottom of the bun, add a few pea shoots, top with the burger and then ½ of the lobster tail and one claw per burger, top with the marinated cucumbers. Serve with the crispy oven fries on the side.