1 cooked 700-800g lobsters, from sustainable sources
olive oil
1 heaped teaspoon Dijon mustard
4 thin rashers of higher-welfare smoked streaky bacon
4 burger buns
1 clove of garlic
tomato ketchup
mayonnaise, made using free-range eggs
1 lemon
1 handful of watercress
1 soft round lettuce
1 red onion
GRATED TOMATO SALSA
2 ripe tomatoes (use 1 yellow if you like)
½ a fresh red chilli
extra virgin olive oil
red wine vinegar
Description
For the salsa, put a fine-to-coarse grater over a chopping board and grate your tomatoes to a slurry. You’ll end up with seeds and skin on one side, slurry on the other – get rid of the seeds and skin.
Grate in the chilli and season well. Add a lug of oil, a swig of vinegar and stir in some chopped fresh herbs, if you have any.
Twist off the lobster tails, then cut into 2cm slices (use the rivets of the tail as guides). Leave the shell on to protect the meat as it cooks and help keep its shape.
Toss the chunks in oil, sea salt, black pepper and mustard, then barbecue for 2 to 3 minutes on each side until cooked. Peel.
Barbecue the bacon, turning after a couple of minutes, till golden and crispy.
Halve and toast the buns at the same time, then lay the bottom halves on a nice board. Halve the garlic and rub the cut side over each one.
Drizzle with oil, then add a tiny blob of ketchup, 1 teaspoon of mayo and a squeeze of lemon juice.
Click off the lettuce leaves and place one onto each bun with a nice wodge of watercress. Top with the lobster and salsa, and crumble over the bacon.
Peel, finely slice and scatter over some red onion, and top with the bun lid. Secure the burgers with skewers, then serve.
