Ingredients

Lemon Cheese Sauce:

• 1 tablespoon butter
• 1 tablespoon flour
• ½ cup milk
• ½ cup shredded Monterey Jack cheese
• 3 tablespoons lemon juice
• ¼ teaspoon smoked paprika

Tempura Batter:

• 1 cup ice water
• ½ beaten egg
• 1 cup flour
• Pinch kosher salt and coarse ground black pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon smoked paprika

Burger:

• 1/3 pound ground beef (if possible, use equal parts chuck, short rib, and brisket)
• 1 slice American cheese
• 1-3 ounce lobster tail, removed from shell and sliced in half lengthwise
• 2 tablespoons Kewpie mayo
• 2 tablespoons chopped pickled jalapenos
• Oil for frying the lobster

Directions

Make the cheese sauce:

1. Melt butter in a small pot, and whisk in flour until smooth.
2. Slowly add milk, whisking as you go, making sure it’s smooth before adding more.
3. When it’s all in, add the cheese a little at a time, stirring until smooth – stir in the lemon juice and paprika, set aside.

Prep the lobster:

1. Put ice water and egg in a bowl, stir to mix.
2. Combine flour, salt, pepper, garlic & paprika, mix well then stir into the egg mixture until just combined.
3. Heat oil to 350 degrees.

Burger time:

1. Cook patty on flattop or grill until done to your liking, add the cheese on the last couple minutes of cooking.
2. Dip lobster pieces into the batter, shake off excess and gently slide into the oil and cook 2 to 3 minutes, or until light golden brown, remove.
3. Toast buns and build: Put Kewpie on the bottom bun, the jalapenos, the patty, the lobster, add some warmed cheese sauce and finally the top bun.
4. Booya!