The Dublin restaurant celebrates the gorgeous local lobster, and this recipe is a winner!


  • ciabatta roll
  • 0.5 cooked lobster (shelled)
  • baby gem lettuce leaves
  • crispy red onion rings
  • pickled cucumber
  • vine tomatoes
  • crispy pancetta
  • raclette cheese
  • truffle oil or truffle mayonnaise
  • samphire mayonnaise:
  • 2 egg yolks
  • 150 ml olive oil
  • 150 ml sunflower oil
  • 1 cup samphire
  • lemon juice, to taste
  • sugar, salt and pepper (to taste)


  • To make the mayonnaise, put the egg yolks into a small bowl with a pinch of salt. Beat well with a whisk, electric beater or food processor.. Mix the oils, and drizzle a tiny stream of oil into the egg yolks, about 20 drops every 5 seconds, beating continuously. The mixture should expand and look thick and creamy.
  • The secret is to drizzle in the oil slowly and beat constantly. Blanch the samphire in boiling water for a minute, purée and add the the mayonnaise. Season to taste with lemon juice, salt, sugar and pepper.
  • To heat up the cooked lobster, drizzle over some melted butter and place a slice of raclette cheese on top. Grill very briefly until cheese has melted.
  • To assemble the burger start with half the bun and stack up the lettuce, tomato, pickled cucumber, and lobster. Top with crispy pancetta and onion rings. Drizzle over a little truffle oil or mayonnaise.


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