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Silver Dollar Lobster Burger




  • 26-30 shrimp, peeled and deveined
  • 450 g lobster, par cooked and diced (See Chef’s Tip)
  • 180 g butter
  • 1 lemon juiced
  • Kosher salt, as needed
  • white pepper, ground as needed
  • 3 drops Tabasco sauce
  • 3 g dill, freshly chopped
  • 30 g onions/shallots
  • 12 silver dollar rolls
  • 180 mL Hellmann’s Real Horseradish Dijon Sauce
  • 12 pc Roma tomato, sliced
  • 12 pc lettuce (use frisée or chicory lettuce if possible)


Place shrimp and butter in a food processor and puree. Season with lemon juice, Tabasco, salt, and white pepper. Remove from the food processor and place in a bowl with diced lobster meat.

Add the dill and autéed shallots; mix well to combine. Set aside for 2 hours.

Shape into 12 equal patties and grill 1-3 minutes per side.

To assemble the burgers, split the buns in half and spread Hellmann’s Horseradish Dijon Sauce on both sides of the bun.

Place a tomato slice on the bottom of each bun. Place a lobster burger on top of each tomato slice and top with some frisée lettuce. Cover with the top bun.

Chef’s Tip: Since raw lobster meat can be diffi cult to remove from the shells, whole lobsters can be plungedinto boiling water for a minute or two before taking out the meat. The lobster should not be fully cookedwhen mixing up the mixture to avoid overcooking when grilling.