Lobster and Chorizo Burger Recipe | Food Network UK

Ingredients

• Olive oil
• 8 thin slices from a large chorizo sausage
• 1 lobster tail
• Knob unsalted butter
• For the tomato chutney
• 1 shallot, peeled and finely chopped
• 1 clove garlic, peeled and crushed
• ½ teaspoon smoked paprika
• 300g baby plum tomatoes, roughly chopped
• 2 tablespoons sherry vinegar
• 2 teaspoons light brown soft sugar
• Pinch salt
• For the basil aioli
• 2 egg yolks
• 2 teaspoons Dijon mustard
• 3 cloves garlic, peeled and crushed
• Small bunch basil, leaves picked
• 300ml vegetable oil
• Juice of ½ a lemon
• For the squid rings
• 1 large squid cleaned and cut into 1 cm thick rings
• 100g plain flour, plus extra for dusting
• 2 teaspoons dried yeast
• Pinch of salt
• 150ml lager
• Vegetable oil for deep frying
• 2 brioche burger buns, to serve
• Fresh rocket, to serve
• Knob of unsalted butter, softened, to serve