Proteins that were used:
Cast iron skillet
Set the EGG for indirect cooking with a convEGGtor at 400°F/204°C with the cast iron skillet filled ½” deep with vegetable oil in the EGG to preheat.
Blend together potato chips, panko bread crumbs and parsley in a food processor and set aside. In a bowl, whisk together flour, salt, pepper, garlic powder, and paprika until well incorporated and set aside. In a separate bowl, whisk together egg, water, and Tabasco® sauce and set aside.
Cut lobster tails in half and remove lobster meat, season with ¼ tsp kosher salt and ¼ tsp pepper. Toss the lobster meat in the flour mixture, then in egg mixture and coat thoroughly with the potato chip mixture. Place the lobster tails into the hot cast iron skillet and fry for 3-4 minutes on each side until golden brown and cooked through. Remove from the oil and place on a paper towel.
Set the EGG for direct cooking without a convEGGtor at 450°F/204°C.
Divide ground beef in half, and form into two ½ lb. patties; about ½” in thickness. A burger tip is to use your thumb and make a dimple halfway down the middle of the burger patty, which will help the burger shrink less. Season with salt and pepper on both sides of the burger and place on the EGG. Grill for 4 to 5 minutes on each side for medium doneness. Add the cheese on the burger and allow to melt. Remove the burgers from the EGG. Place the buns on the EGG and grill for 20 to 30 seconds until buns are toasted.
To assemble the buns, smear the remoulade on the top and bottom bun. Place the cheeseburger on the bottom bun and top with 2 fried lobster tails. Add the shredded romaine lettuce on top of the lobster tails and top with the bun. Enjoy and get messy!
Pimento Remoulade Instructions
Mix all the ingredients together and set aside until ready to use.