This shrimp and lobster burger takes inspiration from Thai flavours and is a complete treat for the at-home burger connoisseur. Perfect for al fresco, end of summer dining when paired with a crisp Riesling. Recipe courtesy of Executive Chef Pete Tindall from Inn On The Twenty Restaurant at Inn On The Twenty. Wine Pairing courtesy of Food & Beverage Manager Mari-Beth McKey from Inn On The Twenty.
Shrimp Lobster Burger
Serves 8 People
3 cup Shrimp, peeled and deveined
1 cup cooked Lobster, diced
7 oz Coconut milk
3 tsp Lemongrass, finely chopped
1 tsp Fresh chili, finely chopped
4 tsp Fresh tarragon, finely chopped
2 tbsp Fish sauce
1 ½ tsp Salt
2/3 cup Scallion, sliced
8 Sesame seed buns
½ cup Carrots
½ cup Red cabbage, sliced
2 tbsp Fresh coriander, chopped
1 tbsp Fresh Chili (optional)
8 leaves Boston lettuce
8 tbsp Sriracha sauce
8 tbsp Mayonnaise
- In a food processor, process the shrimp. With the motor still running, add coconut milk and process until smooth.
- Add fish sauce, lemongrass, chili, salt and tarragon. Pulse in the processor a few times to incorporate.
- Fold in lobster and scallion. Form into 8 round burgers.
- Lightly oil each burger and grill or pan sear on medium heat until cooked through.
- Add garnish on top of burger and serve.
Compliments of Food & Beverage Manager Mari-Beth McKey from Inn On The Twenty.
I recommend the Cave Spring 2019 Riesling Adam Steps for this Shrimp Lobster Burger. With Thai-inspired flavours like lemongrass, sriracha, and coconut milk, this dish needs a wine with refreshing acidity and a kiss of sweet to calm the spice and refresh the palate. Having a strong reputation for Riesling, Cave Spring is the clear choice. The ginger aromas and notes of tropical citrus and lemongrass in this Riesling complement these classic Thai flavours. The racy acidity cuts through the richness of the lobster and mayo, and the off-dry style cools off your taste buds, getting you ready for your next bite. For best results, sip + bite + sip – in that order!
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