Shrimp & Lobster Burger Recipe Paired with Cool Climate Chardonnay

Shrimp & Lobster Burger

Chef Michael Pasto’s burger is perfect for al fresco summer dining, paired with a crisp chardonnay while you’re attending

Serves 8

3 Cups shrimp, peeled and deveined
1 Cup cooked lobster, diced
7 oz coconut milk
3 tsp. lemongrass, finely chopped
1 tsp. kaffir lime leaf, finely chopped
1 tsp. fresh chili, finely chopped
4 tsp. fresh coriander, finely chopped
2 Tbsp. fish sauce
1 ½ tsp. salt
2/3 Cup    asparagus, blanched and diced

8 sesame seed buns
1 Cup bean sprouts
½ Cup carrots
2 Tbsp fresh coriander
1 Tbsp fresh Chilli (optional)
8 leaves Boston lettuce
8 Tbsp sriracha  sauce
8 Tbsp mayonnaise

Pasto’s Method:
In a food processor process the shrimp.  With the motor still running, add coconut milk and process until smooth. Add fish sauce, lemongrass, lime leaf, chilli, salt and coriander.  Pulse in the processor a few times to incorporate. Fold in lobster and asparagus. Form into 8 round burgers.  Lightly oil each burger and grill or pan sear on medium heat until cooked through.

Pasto’s Assembly:
Spread 1 Tbsp. Good Earth Sriracha (or store bought substitute) and 1 Tbsp. mayonnaise on each bun. Top the burger with Boston lettuce, bean sprouts, carrots, chopped fresh coriander and chili. Enjoy!
About Chef Pasto

Michael’s first experience preparing food was in the province of Campobasso in Italy. After his nonna “took care” of the chickens, 9-year-old Michael was put to work plucking and together they created his first real farm-to-table experience. Since then, his professional career has included stops in Toronto, Hong Kong, India, Rome and New York, before returning to Niagara in 2003. In 2010, Michael joined the Good Earth team.

Wine Pairings:

Rosewood Estates Winery Chardonnay Reserve 2009 – Canada
An elegant and sophisticated Chardonnay. Straw colour with a palate and nose of yellow pears, ripe pineapple, butterscotch, vanilla bean and nutmeg. The nose is reflected on the palate but also showing vibrant minerality, refreshing acidity and a well rounded long creamy finish. Enjoy now or cellar to 2015.

Vina Haras de Pirque Equus Chardonnay 2010 – Chile
Fresh pineapples and pears highlight the bouquet with spicy notes. Well structured and balanced, this wine provides length, freshness and volume.



Domaine Laroche Chablis Premier Cru Les Vaillons 2008 – France
A vintage that required patience. The summer was moderate and September very nice. Harvest took place later than usual, in early October. But it was rewarding to be patient, as grapes were very healthy. With an exceptional freshness, 2008 is offering now the characteristics of a great vintage. Intense gold. Complex nose with hints of flint, ripe pear and summer blossom. The palate offers intense white fruit and long finish, and a fine freshness. Enjoy with saffron-flavoured scallops, veal with creamy sauce or mature cheese. Serving: 10°C – 12°C – One hour decanting welcome.



Good Earth Food and Wine Medium Dry Riesling 2009, Niagara Peninsula, Ontario

Very pretty! A lovely, floral white with peach blossom notes and bottled sunshine. Works as an aperitif or companion to many dishes. I love that this wine has lots of flavour but is low in alcohol. Pair with: prosciutto toast crisps with ginger, peach and plum compote, delicate blue cheese tarts, shrimp with a light cocktail sauce, spiced chicken skewers, grilled Cajun fish, light curries on chicken and rice, spring rolls with dipping sauce. 400006 10/5% MD 750 ml $20.00 Score: 89/100



2008 Good Earth Food and Wine Chardonnay, Niagara Peninsula, Ontario

A balanced Chardonnay with aromas of green apples and peach. A judicious use of oak. Pleasant quaffer. Pair with: creamy pasta dishes which may include asparagus, smoked salmon or seafood, mushroom tarts, mushroom risottos, corn bread, white bean dip with baguette, turkey with a rich rice stuffing, chicken or turkey pot pies. Drink: 2010 – 2012 400007 12% D 750 ml $22.00 Score: 85/100


The Good Earth Food and Wine
4556 Lincoln Ave.
Beamsville, ON  L0R 1B3
p: 905.563.6333
f: 905.563.9143
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