Your Kitchen

A Sizzling Summertime Meal

Created by Omaha Steaks Executive Chef David Rose, this recipe combines two favorites - seafood and burgers. Fried Lobster Po Boy Burgers

Servings: 2 Pimento Remoulade: 1/2 cup mayonnaise 1 1/2 TB minced pimentos 1 TB Dijon mustard 1 TB bread & butter pickles 1 pepperoncino, seeded & minced 1/4 tsp. smoked paprika 1/4 tsp. garlic powder 1/4 tsp. freshly ground black pepper 1 TB fresh lemon juice 3 dashes hot sauce kosher salt, to taste Fried Lobster Tails: Vegetable oil, for frying 1/2 cup all-purpose flour 1/2 tsp. kosher salt, divided 1/2 tsp. fresh black pepper, divided 1/4 tsp. garlic powder 1/4 tsp. smoked paprika 1 large egg parsley. Set aside.

Cut lobster tails in half lengthwise, remove meat and season with salt & pepper. Toss tails in flour mixture first, egg mixture second then potato chip mixture third, coating thoroughly.

Fry tails 3-4 min. per side until golden brown. Close lid between flipping.

Form 2 beef patties, each 1/2-inch thick, make a dimple in centers, season and grill 4-5 minutes per side. Add cheese and close lid about 30 seconds. Toast buttered buns on grill.

Assemble with lobster, sauce & romaine. ❚

1 TB water 2 dashes hot sauce 1/4 cup potato chips, finely blended 1/3 cup panko breadcrumbs 1 TB minced flat leaf parsley 2 lobster tails (5 oz. each) Cheeseburgers:

1 lb. premium ground beef Salt & pepper to taste 2 TB unsalted butter, room temp. 2 brioche buns 2 slices yellow cheddar cheese 3 leaves romaine, shredded Pimento remoulade: In small bowl, mix mayo, pimentos, mustard, pickles, pepperoncino, paprika, garlic powder, pepper, lemon juice & hot sauce. Salt to taste. Fried lobster tails: Heat grill to 400 F & add 1/2-inch oil to 10-inch cast-iron pan.

In medium bowl, whisk flour, 1/4 tsp. salt, 1/4 tsp. pepper, garlic powder & smoked paprika. Set aside.

Whisk egg, water, hot sauce. Set aside.

Whisk chips, panko breadcrumbs &

(Source: Family Features, Omaha Steaks)