Making RUB BBQ's Lobster and Bearnaise Burger Slide Show

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Steamed Lobster Tails
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Steamed Lobster Tails
Description

Ready for poaching in butter.

Credit

Courtesy of Arthur Bovino

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Lobster in butter
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Lobster Poaching Butter
Credit

Courtesy of Arthur Bovino

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Butter Poached Lobster
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Butter Poached Lobster
Description

Set this aside while you make the Bearnaise.

Credit

Courtesy of Arthur Bovino

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tarragon reduction
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Tarragon Reduction
Description

Get this ready before making the egg mixture.

Credit

Courtesy of Arthur Bovino

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Chef Scott Smith cracking eggs
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Chef Scott Smith cracking eggs for the Bearnaise
Credit

Courtesy of Arthur Bovino

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Eggs and Cayenne
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Eggs and Cayenne for Bearnaise
Description

Whisk the eggs together, add begin adding the cayenne.

Credit

Courtesy of Arthur Bovino

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Chef Scott Smith adding white wine
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Chef Scott Smith adding White Wine
Description

After you've added the mustard and vinegar. Whisk this mixture together.

Credit

Courtesy of Arthur Bovino

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Cooking eggs over double boiler
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Cooking Egg Mixture over Double Boiler
Credit

Courtesy of Arthur Bovino

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Adding clarified butter
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Adding Clairfied Butter to Make Emusion
Credit

Courtesy of Arthur Bovino

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Add Tarragon Reduction
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Add the Tarragon Reduction
Description

And whisk to combine. Keep warm while you cook the burgers.

Credit

Courtesy of Arthur Bovino

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Cooking burgers
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Cooking Burgers
Credit

Courtesy of Arthur Bovino

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Toasting Burger Buns
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Toasting Burger Buns on the Griddle
Credit

Courtesy of Arthur Bovino

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Cutting lobster
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Cutting Poached Lobster on the Bias
Description

You will top your cooked burgers with the sliced lobster.

Credit

Courtesy of Arthur Bovino

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Topping burgers with bearnaise
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Top the Burgers with Warm Bearnaise
Credit

Courtesy of Arthur Bovino

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Lobster Bearnaise Burger
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The Finished Burger
Description

RUB BBQ's Lobster Bearnaise Burger.

Credit

Courtesy of Arthur Bovino