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.