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The Surf and Turf Lobster Burger with Chive Beurre Blanc

The Surf and Turf Lobster Burger with Chive Beurre Blanc

A rich patty that combines juicy beef and luxurious lobster in one delicious bite. Serve with a tangy chive beurre blanc and crisp watercress for a buttery burger that is sure to impress.
By Taylor McBride


I decided a burger topped with lobster and a beurre blanc sauce loaded with chives was the perfect marriage of the two.


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Learn how to grind your own beef for the freshest burger you can imagine, here.


The Suft and Turf Lobster Burger with Chive Beurre Blanc

A rich combination of juicy beef and luxurious lobster in one. Serve with a tangy chive beurre blanc and crisp watercress for an impressive, buttery burger.

  • Author: Taylor McBride
  • Yield: 4 burgers 1x
  • Category: Main
  • Cuisine: American


  • 1 Tbsp water
  • 1 stick of unsalted butter, cut into small pieces
  • 23 lobster tails, de-shelled
  • 2 Tbsp shallots, finely minced
  • 1 1/2 tsp white wine vinegar
  • 3 Tbsp white wine
  • 1 Tbsp water
  • 78 Tbsp cold, unsalted butter, cut into smaller pieces
  • 3 Tbsp chives, finely chopped
  • Salt and pepper
  • 1 1/2 pounds ground beef (you can also grind your own!)
  • 4 brioche buns
  • Watercress


  1. Begin by poaching the lobster. In a small saucepan, add the water and bring to a boil. Reduce to a simmer. Whisk the butter in, 1 Tbsp at a time, adding another piece after the first one has completely melted, repeat with remaining butter. Make sure to not boil the butter (you may have to lower/take off the heat) so it doesn’t separate. Once all of the butter has been whisked in, add the lobster tails and cook gently over low heat until they are cooked-through, about 5 to 10 minutes. Again, be sure that the butter doesn’t boil, so keep a close eye on it. Remove the tails from the butter, cut into a few large chunks and set aside and reserve melted butter.
  2. To make the chive beurre blanc, add the shallots, white wine vinegar, and white wine into another small saucepan and bring to a boil. Reuce to a simmer and cook for about 1-2 minutes. Add the water and continue to simmer for another minute or so. Reduce the heat and whisk in the butter (just like above, do not let the butter boil), melting one piece at a time and not adding the next piece until the first one has melted completely. After all the butter has been added, remove from heat. Stir in the chives and season with salt and pepper. Set aside until ready to use.
  3. Form the ground beef into 4 patties. Season both sides with salt and pepper and place in a frying pan over high heat and cook to the temperature desired. Set aside and let rest for a few minutes.
  4. Take the buns and split in half. Take some of the reserved melted butter from the lobster tails and brush on each side of the buns. Place under a broiler until golden brown and toasted.
  5. To serve, place a bed of watercress on the bottom bun, top with a burger, a few pieces of lobster tail and a spoonful of the chive beurre blanc. Top with the other half of the bun and serve immediately.

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View Comments (2)
  • I’d make the burger much more upscale and delicious… this seems a waste of lobster as the beef flavor will overpower the lobster.

    Make your burger patty out of the best beef you can find making certain to include enough of a fatty cut (or even add suet) so the burger cooks up nice and juicy. Grind or chop the beef yourself so that you can safely cook it rare or at the most medium-rare.

    Once placed on a lightly toasted sliced ciabatta bun top the burger with a generous slice of seared foi gras which you then cover with a slice of truffle. Some burgundy to deglaze the pan will make a nice sauce for your burger.

    So as not to waste the lobster make a lobster newburg as an appetizer. Enjoy… LH

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