Add
lobster and shrimp meat to the bowl of a food processor and pulse until
it’s somewhat ground. You can also chop the lobster and shrimp very
finely with a sharp knife.
Remove
and add the seafood to a bowl with the Panko bread crumbs, gruyere,
lemon zest, cayenne, salt and pepper. Mix with a spoon until just
combined. Form into 6 equally sized burgers. Place the burgers on a
plate, cover and place in the fridge for 15-30 minutes.
Meanwhile
make the aioli and salsa. In a heavy-bottomed sauce pan add the butter
and melt over medium heat until just browned. Butter will melt, foam,
and froth, and then begin to brown along the bottom. Whisk the browned
butter bits off of the bottom of the pan and set aside to cool.
Meanwhile
add the mayo, lemon juice, sweet thai chili sauce, garlic, pinch of
cayenne, salt and pepper to a medium sized bowl. Stir in the cooled
brown butter and whisk until smooth and combined, cover and place in the
fridge until ready to use.
To
make the salsa cut the kernels off the grilled corn and add them to a
medium size bowl. To the bowl add the peach, basil, jalapeño, lemon
juice and a pinch of salt. Give everything a good toss. Store, covered
in the fridge until ready to use.
When
you are ready to eat, heat a large skillet over medium heat. Add 1
tablespoon butter and allow it to melt. Swirl the butter around the pan
and add as many burgers as you can fit without crowding the pan. Cook
the burgers for 5-8 minutes per side or until cooked through. Be gentle
when flipping the burgers as they can break easier than your typical
burger.
Spread
the bottom of each toasted burger bun with as little or as much aioli
as you wish. Add the burger patties, sliced avocado and bacon. Top that
with the Basil Corn + Peach salsa. Add the top bun and dive in!
