Lobster Smashburger with Broken Caviar Hollandaise

Butter-seared lobster meat smashed into a golden crust, tucked inside a toasted bun with lemony, caviar-laced hollandaise. It’s indulgent, briny, and a little messy—in the best way.

Ingredients

Court Bouillon

• Water x 1 gallon

• Kosher salt x ½ cup

• Parsley x 1 small bunch

• Dill x 1 small bunch

• Lemon x 1, halved and squeezed (include rind)

• Bay leaves x 2

Lobster Smashburger

• Cooked lobster claw or tail meat x 6 oz

• Butter x 2 tbsp

• Brioche or potato buns x 2, toasted

• Chives x 1 tbsp, finely chopped

• Lemon x ½, juiced

• Kosher salt x to taste

• Black pepper x to taste

Broken Caviar Hollandaise

• Egg yolks x 2

• Lemon juice x 1 tbsp

• Warm water x 1 tbsp

• Unsalted butter x 12 tbsp (1½ sticks), melted

• Caviar x 2 tbsp (Citarella White Sturgeon preferred)

• Kosher salt x to taste

Recipe

Cook the Lobster

• In a large pot, bring water to a boil with parsley, dill, lemon (squeezed and rind added), bay leaves, and kosher salt.

• Reduce to a simmer and let the court bouillon cook for 5 minutes to infuse.

• Turn off the heat, then add the whole lobster to the hot liquid. Cover and let it poach gently off-heat for 5 minutes.

• Remove the lobster and let cool slightly. Crack and extract the meat.

• Strain and reserve the cooking liquid—it makes an excellent base for risotto, bouillabaisse, or seafood pasta.

Make the Broken Caviar Hollandaise

• In a heatproof bowl, whisk egg yolks, lemon juice, and warm water until frothy.

• Set over a double boiler and whisk constantly until thickened but not scrambled.

• Slowly whisk in melted butter until just emulsified—stop short to keep it spoonable, not stiff.

• Fold in the caviar and season lightly with salt. Keep warm or serve at room temperature.

Cook the Lobster Smashburgers

• Heat butter in a skillet over medium-high heat.

• Divide lobster meat into two loose piles directly in the hot pan.

• Smash each gently with a metal spatula to form rough-edged patties.

• Cook undisturbed for 2–3 minutes until golden and crisp.

• Flip and cook 1 minute more. Season with salt, pepper, lemon juice, and chopped chives.

Toast the Buns

• Toast buns in the same pan or under the broiler until golden and warm.

Assemble

• Spoon a generous amount of broken caviar hollandaise on the bottom bun.

• Top with the lobster smashburger, another spoonful of hollandaise, and the top bun.

• Serve immediately with lemon wedges and extra chives.