Making RUB BBQ's Lobster And Bearnaise Burger Slide Show
Steamed Lobster Tails
Ready for poaching in butter.
Lobster Poaching Butter
Butter Poached Lobster
Set this aside while you make the Bearnaise.
Tarragon Reduction
Get this ready before making the egg mixture.
Chef Scott Smith cracking eggs for the Bearnaise
Eggs and Cayenne for Bearnaise
Whisk the eggs together, add begin adding the cayenne.
Chef Scott Smith adding White Wine
After you've added the mustard and vinegar. Whisk this mixture together.
Cooking Egg Mixture over Double Boiler
Adding Clairfied Butter to Make Emusion
Add the Tarragon Reduction
And whisk to combine. Keep warm while you cook the burgers.
Cooking Burgers
Toasting Burger Buns on the Griddle
Cutting Poached Lobster on the Bias
You will top your cooked burgers with the sliced lobster.
Top the Burgers with Warm Bearnaise
The Finished Burger
RUB BBQ's Lobster Bearnaise Burger.