Best 12 Lobster Juicy Lucy Recipes

THE BEST LOBSTER TAIL RECIPE EVER!

Steps:

• Preheat the oven to broil or 500 degrees. Start by preparing the lobster. Using kitchen shears butterfly the tail by cutting down the center. Loosen the meat and pull the lobster meat upward. Salt and pepper the meat and set on a baking sheet.
• In a small bowl whisk together the melted butter, garlic, paprika, thyme, rosemary, and parsley. Spread evenly on each lobster tail.
• Broil the lobster tails for about 8-10 minutes or until the meat is opaque and lightly brown on the top. Serve with melted butter if desired.

BROILED LOBSTER TAILS RECIPE + HOW TO BUTTERFLY LOBSTER (VIDEO)

Steps:

• Place lobster tails shell-side up with the tail end away from you. Cut through the top of the shell Snipping through the shell and top portion of the meat as you go. Stop at the base of the tail.
• Flip the tail over to the see-through side and crack the ribs using both thumbs down the center. This helps open the shell. Remove and discard the vein if you see one.
• Carefully run your thumbs down the sides of the meat to loosen it from the shell (CAREFUL! Those shells can be sharp!). Lift the meat from the shell, keeping it attached at the base then press the shell together underneath and set the lobster meat back over the top, opening up the meat to butterfly the tails. Butterfly remaining tails and transfer to a casserole dish.
• Preheat oven to Broil on high heat with rack in the center of the oven. Place the rack so the top meaty portion of the lobster tails is about 6" away from the top heating element.
• In a small mixing bowl, combine the marinade ingredients: 1 Tbsp parsley, 2 pressed garlic cloves, 1 tsp dijon mustard, 1/4 tsp salt, pinch black pepper, 1 1/2 Tbsp lemon juice and 1 1/2 Tbsp olive oil. Stir to combine then spoon it all over the lobster tails. Dot the top of lobster tails with 2 Tbsp of butter.
• Arrange lobsters in a rimmed oven-safe casserole and place under the preheated oven broiler to broil 10-11 minutes or according to the lobster tail size chart below. The finished lobster should be white and opaque in the center and register at least 145˚F on an instant read thermometer.
• As soon as lobster tails come out of the oven, transfer to a serving platter. Pour drippings from the pan into a small saucepan over medium heat. Melt in 2 Tbsp butter and remove from heat just as soon as the mixture starts simmering. Spoon the lobster butter sauce over the tails and serve. You can also serve the sauce in ramekins on the side for dipping.

JUCY LUCY

Steps:

• Place the ground beef in a large bowl and add the Worcestershire sauce, salt and pepper and mix.
• Divide the beef into 8 equal portions to form 8 patties.
• Cut each slice of American cheese into 4 square pieces (if not already cut).
• Place 1 slice of cheese in the center of each of 4 meat patties. Add 2 to 3 slices of jalapeño peppers to the cheese. Place another meat patty on top and then with your fingers, pinch and seal around the edges, completely enclosing the cheese into 4 burgers.
• Heat a cast iron skillet or a griddle.
• Cook the hamburgers for about 3 minutes on each side to get them rare, and a little more time to get them well done.
• Place the 4 burgers in a dish, cover with aluminum foil and let them rest for 3 minutes.
• Meanwhile, lightly toast the hamburger buns.
• Fill each bun with a Jucy Lucy and add the toppings.

CHEF JOHN'S JUICY LUCY

Steps:

• Divide beef into two 3-ounce balls. Lightly moisten fingertips with water and press beef into patties about 1/4-inch thick. Drop Worcestershire sauce over patties; rub in lightly. Sprinkle garlic powder, black pepper, salt, and cayenne on top and rub in.
• Cut a circle of cheese using a pastry cutter or the rim of a glass. Place cheese onto 1 patty; cover with the other patty. Press edges together carefully. Flip and continue pressing until fully sealed. Season both sides with a little salt.
• Heat a cast iron skillet over medium-high heat. Cook patty for 5 minutes per side for medium doneness. Place patty on one half of a bun. Top with tomato, lettuce, and the other half of the bun.

THE JUICY LUCY

Steps:

• 1) Split ground beef into three 6-ounce balls. Then split each of those balls in half to have 6 3-ounce balls. Smash each of those balls into flat patties.
• 2) Fold your cheese slices into quarters and stack each slice onto a 3-ounce patty. Cover it with another patty and seal it around the edges so the cheese is completely enclosed. Take your time to make sure the burgers are even and sealed well. Season each burger with salt and pepper and make a small indent in the center of each one.
• 3) To cook the burgers, add a small drizzle of olive oil to a cast iron skillet over medium heat. Add the burgers and cook for 5-6 minutes per side until they are cooked through. At the end of cooking, I recommend adding a drizzle of water and quickly covering the skillet with a lid or big bowl to steam the burgers quickly.
• Serve the juicy lucys immediately on toasted buns with condiments.

JUICY LUCY

Steps:

• Lightly mix 6 ounces ground beef chuck with a big pinch of kosher salt. Form into two equal balls, and then shape into two flat patties. Lay two slices American cheese between them and form the meat around the cheese; make an indentation in the center of the patty. Heat a cast-iron skillet over medium-high heat; sprinkle the skillet with salt. Cook the burger 4 to 5 minutes per side. Serve on a soft bun.

JUICY LUCY BURGER

Steps:

• Place the ground beef in a large bowl and season with the Worcestershire sauce, salt and pepper. Mix until well combined.
• Divide the meat into 4 equal portions and form each into a ball.
• Using your fingertips, flatten them into thin patties, about 1/4 inch thick.
• Divide the cheese into 2 of the patties and top them with the remaining 2 patties, pinching the edges to form a tight seal.
• With your hands, smooth out the edges and press on the top to flatten slightly into a thick single patty.
• Heat your grill or cast iron pan to medium high. Add a little vegetable oil and then add your burgers, cooking undisturbed for 5-6 minutes per side. Messing with them too much might cause the cheese to leak from the patty.
• Remove to a plate or cutting board and let the burgers rest for at least 3 minutes.
• Spread your toasted buns with mayo and place a patty on each bun bottom, topping with ketchup and covering with the bun tops.
• Serve immediately!

LOBSTER ROLLS

Steps:

• Bring the water to boil. Add the lobsters, cover, and cook until they turn bright read, about 8 minutes.
• Remove the lobster, set aside and let cool. Crack the lobster shells, pick the meat from the tail and claws. Cut the lobster meat into bite-sized pieces.
• Add the mayonnaise, honey, lemon juice, salt, black pepper and chives together, set aside.
• Trim about 1/4 inch off both sides of the hot dog buns. Spread the butter on the sides. Heat up a skillet on medium heat and cook the sides until they are nicely toasted and become golden brown. Fill the inside of the buns with the lobsters. Serve immediately.

JUICY LUCY BURGER

Steps:

• Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
• Divide the cheese and put on top of 4 of the patties. Top them with the remaining 4 patties, pinching the edges to form a tight seal.
• Preheat grill, a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on toasted hamburger buns.

JUICY LUCY BURGER

Steps:

• Preheat your grill. Start by preheating your grill to 400 degrees F with an indirect cooking zone. Charcoal grills will require two zone heat with coals on one side and none on the other. Propane grills will have one side of the burners set to high and the other side with the burners off. Pellet grills will just be preheated to 400 degrees F since they are already indirect grills.
• Prepare your juicy Lucy patties. Divide your ground beef into 12 equal portions. Press each portion into a patty that is slightly larger than the size of your buns. Turn up the edges of 6 of the patties to create a basin in the meat. Fill the 6 patties that have the edges turned up with a slice of American, mozzarella and sharp cheddar cheese. You may need to break your cheese slices into pieces to get them to fit in the basin. Top each cheese filled patty with a flat patty. Tightly seal the edges of the meat together so there are no holes or gaps.
• Season the juicy Lucy burgers. Sprinkle each patty with Beef Seasoning until lightly and evenly coated.
• Grill the burgers. Place your stuffed burgers on the indirect heat side of your grill (the side where the coals or the burners are off). Close the lid and cook your burgers for about 6 minutes. Open the lid and flip the burgers once. Close the lid and finish cooking the burgers until an internal thermometer reads 160 degrees F for well-done burgers. Remove the patties to your serving platter.
• Toast the buns. Place the buns on the direct heat side of the grill and cook for 30 seconds to 1 minute until toasted to your desired doneness.
• Assemble your juicy Lucy burgers. Top your buns with your favorite burger condiments and toppings and enjoy!

GRILLED JUICY LUCY BURGER

Steps:

• Place 2 lbs. of ground hamburger in a mixing bowl. Add 1 Tbsp. Worcestershire sauce to the hamburger and combine with your hands.
• Divide the meat into 4 equal portions. Divide each portion in half and form each portion into a patty (should be 8 total patties).
• Cut 4 slices of smoked Gouda (or cheese of choice) into quarters. Place the sliced cheese into 4 stacks.
• Place each stack of cheese onto one of the burger patties.
• Place two burger patties together around the cheese and use your hands to press the patties together. Try to form one patty around the cheese. Seal the edges of the patty with your fingers.
• Place the patties on a clean surface (there should be four patties) and sprinkle one side with a generous amount of salt and pepper. Sprinkle 1/2 tsp. garlic powder and onion powder on top of patties.
• Place the burgers (spice side down) onto the hottest part of a grill. Spice the other side of the burgers with more salt and pepper and another 1/2 tsp. of garlic and onion powder. Sear the burgers for 3 minutes per side and then move them to the edges of the grill. Cook for another 4-5 minutes per side on the edges of the grill. The safe internal temperature for ground beef is 160 degrees Fahrenheit. This can be tested using a food thermometer. However, cooking times will vary depending on how well done you like your burgers.
• Toast the buns for a minute or so on the grill if desired.
• Let the burgers rest for a minute before serving. Place the grilled burgers on the toasted gluten free buns (or buns of choice) and finish with your favorite toppings.

JUICY LUCY BURGERS

Steps:

• Form the ground beef into 8 equal sized balls.
• Press each ball flat, to about ¼ of an inch thick.
• Fold each slice of cheese into fourths, you will end up with a little square.
• Place the squares of folded cheese onto 4 of the patties, then cover with the remaining 4 patties. Gently press the edges of the burger to seal the top and bottom layer, then gently form into rounds with your hands.
• Place a heavy non-stick skillet or cast iron pan over medium high heat. When the pan is hot place the patties in the pan and season the tops generously with salt and pepper. Leave the patties to cook for about 6 minutes, then flip.
• After you flip your patties, season again with salt and pepper. Cook for another 6 minutes.
• Remove from the heat and transfer to a plate. Allow the burgers to rest 5 minutes before serving.
• If you want your buns toasted, you can brush with butter and place them face down on a skillet, heating until edges are golden and crispy.