Shrimp & Lobster Burger Recipe Paired with Cool Climate Chardonnay – Natalie MacLean

I found this delicious recipe on the Natalie Maclean blog (Shrimp & Lobster Burger Recipe Paired with Cool Climate Chardonnay – Natalie MacLean) and had to share. It looks delicious! She recommends pairing it with a cool climate chardonnay. If it is a party, I have to recommend a new release from Chateau Julien, our 2011 Private Reserve Chardonnay Joroboam 3 liter bottle! Normally $330 but this month you can get it for $192. Click here for more info.

Shrimp & Lobster Burger

This burger is perfect for al fresco summer dining, paired with a crisp chardonnay. Meet Chef Pasto at the WILD About Chardonnay lunch at Rosewood Estate Winery Saturday, July 21. Tickets at coolchardonnay.org.

Serves 8

Ingredients:

3 Cups shrimp, peeled and deveined

1 Cup cooked lobster, diced

7 oz coconut milk

3 tsp. lemongrass, finely chopped

1 tsp. kaffir lime leaf, finely chopped
1 tsp. fresh chili, finely chopped
4 tsp. fresh coriander, finely chopped
2 Tbsp. fish sauce
1 ½ tsp. salt
2/3 Cup    asparagus, blanched and diced
Garnish:
8 sesame seed buns
1 Cup bean sprouts
½ Cup carrots
2 Tbsp fresh coriander
1 Tbsp fresh Chilli (optional)
8 leaves Boston lettuce
8 Tbsp sriracha  sauce
8 Tbsp mayonnaise
Pasto’s Method:
In a food processor process the shrimp.  With the motor still running, add coconut milk and process until smooth. Add fish sauce, lemongrass, lime leaf, chilli, salt and coriander.  Pulse in the processor a few times to incorporate. Fold in lobster and asparagus. Form into 8 round burgers.  Lightly oil each burger and grill or pan sear on medium heat until cooked through.
Pasto’s Assembly:
Spread 1 Tbsp. Good Earth Sriracha (or store bought substitute) and 1 Tbsp. mayonnaise on each bun. Top the burger with Boston lettuce, bean sprouts, carrots, chopped fresh coriander and chili. Enjoy!