2 2-lb. live lobsters
Zest of ½ a lemon
1½ tsp. Old Bay seasoning
2 dashes Tabasco or 314 Hot Sauce
2 to 3 Tbsp. olive oil
Kosher salt and freshly ground black pepper, to taste
4 small buns, lightly toasted
4 Tbsp. Thousand Island dressing or a prepared rémoulade sauce
8 Tbsp. prepared creamy coleslaw
Handful of romaine lettuce, finely shredded
• Fill a stockpot large enough to accommodate the lobsters with water and bring to a boil. Add ¼ cup salt to the boiling water. Fill a large bowl with ice, then fill mid-way with water to make an ice bath. Plunge the lobsters headfirst into the boiling water and allow them to cook for 2 to 3 minutes (The goal is not to fully cook them.). Remove the lobsters from the boiling water with tongs and shock them in the ice bath to stop the cooking process.
• Once the lobsters have cooled, remove the claws and knuckles. Crack the claws and knuckles to remove the meat and place it in a small food processor and pulse until it is a relatively smooth paste. Set aside.
• Remove the tails from the lobster and slice down the middle lengthwise with a sharp knife. Remove the tail meat and chop into ½-inch dice, then place it in a work bowl. Add the claw and knuckle mixture to the tail meat, then add the seasoning and Tabasco. Mix well to incorporate. Cover and chill the mixture 30 minutes.
• Remove the lobster mixture from the fridge and divide it into 4 balls, then shape into patties. Heat a large skillet on medium high, add 2 to 3 tablespoons of olive oil and saute the burgers on each side for 3 to 4 minutes. Remove the burgers to a paper towel to drain and season to taste with salt and pepper.
• To assemble: Place the bottom of a toasted bun on a small plate, Next, add the romaine and top with 1 tablespoon of the sauce. Place the lobster burger on top of the romaine and then top the burger with 2 tablespoons slaw. Place the bun on top. Repeat with remaining burgers.