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1
For the lobster: Prepare an ice water bath and set aside.
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2
Place the lobster in a pot and cover with the beer.
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3
Add the garlic and lemon and bring to a boil.
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4
Boil until the lobster shell turns a reddish color, 8 to 10 minutes.
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5
Immediately put the lobster into the ice bath to cool for approximately 5 minutes.
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6
Remove the lobster meat from the shell and chop into small chunks.
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7
For the crab and lobster mixture: Over medium-high heat in a saute pan, saute the olive oil, shallots and garlic until the shallots become slightly caramelized.
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8
Add the peppers.
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9
Add the crab and lobster to the pan and continue to saute, about 5 minutes.
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10
Add the Creole and seafood seasoning and finish with a squeeze of lemon juice.
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11
For the breadcrumb mixture: In a large mixing bowl, combine the breadcrumbs, peppers, basil, thyme, dill, black pepper, cayenne, nutmeg and salt.
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12
Add the crab and lobster mixture from saute pan and mix together.
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13
Add the half-and-half, Parmigiano-Reggiano and eggs and mix to combine.
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14
Form the mixture into 8 patties and refrigerate for a minimum of 1 hour.
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15
For the sauce: Mix together the Thai chili sauce, mayonnaise and red pepper flakes in a bowl until combined.
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16
Heat some oil in a frying pan over medium-high heat.
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17
Fry the crabby lobster patties on each side until golden brown, about 4 minutes per side.
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18
Place the crabby lobster patties on the buns and top with the sauce and some arugula or spinach.
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19
This recipe was created by a contestant during a cooking competition.
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20
The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
