Hamburger with caviar and lobster
Instructions
Cut the tenderloin into thin slices, then break it into small pieces finely using a sharp knife.
Finely chop the shallots, scottatelo for a few seconds in boiling water and mix it with meat.
Divide this into two equal parts that lay in two special molds of 6 cm of diameter, filled up halfway up.
Chopped lobster meat, season with salt and pepper and spread it into the molds over the meat, then press lightly and put the burgers.
Do heat two tablespoons of olive oil in a pan and saucepan burgers on both sides lively focus for 3-4 minutes.
Peel asparagus, wash and boil them al dente in a pot with boiling salted water, then drain and run under cold water to stop the cooking.
Mix in a bowl the rest of olive oil, vinegar, finely chopped parsley and a pinch of salt.
Put the burgers into two individual dishes warm asparagus together fanned and any chive wire.
Season everything with the prepared sauce, garnished with caviar and lobster claws and serve.
Ingredients and dosing for 2 persons
- 100 g of beef tenderloin
- Salt
- White pepper
- 1 shallot
- 1 pinch of dijon mustard
- 100 g of lobster meat
- 3 tablespoons of olive oil
- 8 asparagus
- 1 teaspoon of white wine vinegar
- 1 tablespoon of chopped parsley
- 1 bunch of chives
- 15 g of sevruga caviar
- 2 boiled lobster claws for garnish