Jamie Magazine
By Jamie Oliver
With grated tomato salsa & crumbled bacon
About the recipe
This is a cross between burger and a BLT, and I believe everyone should have the pleasure of eating it at least once in their life. I know lobster is seen as elitist food, but in Britain we’re never that far from the shore, so you can get lobster from any decent fishmonger. I made mini burgers on the day, but have written this recipe for regular ones – the process is the same, so do whichever you prefer. I’m only using the tail meat, but feel free to use the claws, too.
Recipe From
Jamie Magazine
By Jamie Oliver
2 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
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