Making RUB BBQ's Lobster And Bearnaise Burger Slide Show

Steamed Lobster Tails Courtesy of Arthur Bovino
By Arthur Bovino

Ready for poaching in butter.

Butter Poached Lobster

Butter Poached Lobster Courtesy of Arthur Bovino

Set this aside while you make the Bearnaise.

Tarragon Reduction

Tarragon Reduction Courtesy of Arthur Bovino

Get this ready before making the egg mixture.

Eggs and Cayenne for Bearnaise

Eggs and Cayenne for Bearnaise Courtesy of Arthur Bovino

Whisk the eggs together, add begin adding the cayenne.

Chef Scott Smith adding White Wine

Chef Scott Smith adding White Wine Courtesy of Arthur Bovino

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

Add the Tarragon Reduction

Add the Tarragon Reduction Courtesy of Arthur Bovino

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

Cutting Poached Lobster on the Bias

Cutting Poached Lobster on the Bias Courtesy of Arthur Bovino

You will top your cooked burgers with the sliced lobster.

The Finished Burger

The Finished Burger Courtesy of Arthur Bovino

RUB BBQ's Lobster Bearnaise Burger.