Last March, Lyn , Max and I took off for New Orleans to share our BBQ know-how at the international expo, HPBExpo.
At this expo, Max and I signed up to participate in a friendly BBQ competition, the Big Green Egg Cook-Of.
It was truly a competition like no other. First, it was during this competition that we learned that we would have to quarantine ourselves upon our return to Quebec, without seeing our families again. It was a hard blow, but we still went for it and gave it our best shot!
Secondly, even though this is not my first competition (a little moment of pride, I remember when we came 10th in the international competition, the American Royal, in the chicken category!), it is the first competition where we had to arrive with our own recipe, from A to Z!
At first, we had the idea of making a filet mignon with maple butter, but we found it a little too simple. We went to a local butcher and fishmonger to get inspired, and we had the idea of highlighting seafood that is ultra fresh in New Orleans, and making a Surf N' Turf burger, so ground beef, stuffed with lobster! It was a bit of a crazy idea, because it's a recipe that would normally have taken 1h30 to 2h to make, and we had to do it in only 1h! But we wanted to surpass ourselves, to do something different, and it was mission accomplished!
Servings: 1
Cooking time: 20 minutes
Preparation time: 30 minutes
So here is our Surf N' Turf burger recipe!
Ingredients:
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A fresh lobster tail
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3/4 lb ground steak, ideally consisting of ground bacon, ground brisket, short ribs, regular grass-fed ground beef, all combined together. (at least a good fatty ground steak)
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Half an avocado
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Panko breadcrumbs
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Salted butter
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Grated cheddar cheese
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1 tsp. finely chopped celery
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1 Lemon
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2 small Naan breads
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Argentina dry marinade
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Montreal Dry Marinade
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Jerk Dry Marinade
Steps:
1- Put the Jerk dry rub on the lobster tail. Then, grill shell side down with a knob of butter on top, until an internal temperature of 135F.
2- Meanwhile, prepare the avocado, and chop the vegetables very finely
3- Remove the tail when ready and let it cool to room temperature
4- Mix the Argentina dry marinade with the ground meat without compacting the meat too much and set aside
5- Remove the vein on the lobster tail and cut into dice-sized pieces. In a bowl, mix the lobster, celery, avocado (to taste), panko breadcrumbs to create crunch and finish with a little lemon juice.
6- Mold your meat into the stuffer and add the stuffing into the cavity. Keep some space to add a good amount of cheese on top. Now close the burger.
7- Coat the giant meatball with the Montreal dry marinade and cook indirectly until the meat (not the burger stuffing) is at 165F. Towards the end, brush with ketchot sauce
8- Serve between 2 loaves of bread!
