Lobster Burger

Makes 4 burgers
Time: 45 minutes

Salt
4 (1-pound) lobsters, 2 or more larger lobsters, or 1 pound lobster meat
Large bowl ice water
2 ounces bay or sea scallops
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
4 brioche buns, or any hamburgersize rolls
Softened butter as needed
4 ounces mache or similar tender greens
1/2 lemon
1/2 cup Ginger Mayonnaise or prepared mayonnaise flavored with 1 tablespoon grated fresh ginger and 1/2 teaspoon soy sauce
1 recipe Tomato Confit

1. Bring a large pot of water to boil and salt it. Drop the lobsters in and cook for 30 to 60 seconds-just enough time to firm up the meat. Plunge the lobsters into a bowl of ice water. When they're cool, break them apart and extract their meat.

2. Puree the scallops in a small food processor (or chop them very finely with a knife), then pass the puree through a fine-meshed strainer. Combine the scallop puree with the lobster meat, season lightly with salt and pepper, and form the mixture into 4 equal patties. (These patties can be made up to 24 hours in advance. Wrap them individually in plastic and refrigerate.)

3. Preheat the oven to 300°F. Heat 2 tablespoons of the olive oil over high heat in an ovenproof non-stick sauté pan with an oven-safe handle, and quickly sear the patties on both sides, about 1 minute per side. Transfer the pan to the oven to barely cook them through, about 5 minutes more; they're done when firm and hot throughout.

4. Meanwhile, split the brioche buns (Michel insists that the slice for the top should be one-third the thickness of the bun, the bottom slice the remaining two-thirds, to help keep the sandwich together when the bottom is soaked with juices from the burger, and this makes some sense). Lightly butter and toast the insides of the buns on a grill, grill pan, or, using tongs, directly over a gas burner.

5. Toss the mâche with the remaining 1 tablespoon olive oil and a squeeze of lemon juice. Spread both sides of the buns with the Ginger Mayonnaise, then add a slice of Tomato Confit, a lobster patty, and a little of the dressed mâche. Top with the other half of the bun and serve.