Surf n Turf Lobster and Beef Burger with Crispy Oven Fries

Servings: 4


  • 4 large PEI russet potatoes, cut into ¼ inch matchsticks
  • 2 tbsp olive oil
  • 2 – 2 lb lobsters, cooked
  • 1 ¼ lb ground beef
  • 1 small onion, coarsely grated
  • 2 garlic cloves, finely grated
  • 2 mini cucumbers, sliced thinly lengthwise
  • 2 mini cucumbers, sliced thinly lengthwise
  • 1 tbsp chopped dill
  • ¼ cup mayo
  • 1 pkg pea shoots
  • Salt, to taste
  • Freshly ground pepper, to taste
  • 4 brioche burger buns


1. Preheat oven to 400 °F.

2. On a parchment paper lined baking tray, toss potatoes with olive oil and season with salt and pepper. Bake for 20-22 minutes or until golden and tender, flipping the potatoes halfway through baking.

3. In a small bowl mix together sliced cucumber, dill, lemon zest and juice, season with salt and pepper. Let sit and marinate while you prepare the burgers.

4. In a large bowl combine ground beef, grated onion and garlic and season with salt and pepper. Form into 4- 2 inch wide patties.

5. Remove the lobster meat from the shells, cut the lobster tails in half lengthwise and remove the claws carefully. Set aside.

6. Heat a grill pan or BBQ over medium heat, once hot add burger patties, cooking 4-6 minutes on each side.

7. Once the potatoes are finished turn the oven over to broil. Broil halved buns on the top rack for 1-2 minutes until golden brown.

8. To assemble burgers, add mayo to the bottom of the bun, add a few pea shoots, top with the burger and 1/2 of the lobster tail and one claw per burger. Top with the marinated cucumbers. Serve with crispy oven fries on the side.

Do You Know Lobster?

Buoys that mark lobster traps are all of uniform size and colour.

False – Buoys Are Various Colours

Each fisher chooses a unique paint colour combination for the bouys that mark their traps. This way the fishers can easily identify their own traps if other fishers are active in the area. The unique colours also aid in enforcement of the lobster industry.