Lobster Crab Burgers with Homemade Tartar Sauce

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This is not your backyard burger. It’s not tossed on the grill next to the hot dogs. Nope. This one gets the cast-iron treatment. A buttery, golden-seared Lobster Crab Burger that’s extra in all the best ways.

Lobster crab burger in a toasted brioche bun with red leaf lettuce on a black surface with chopped chives on the surface.

It’s juicy, decadent, and the kind of thing you whip up when your seafood-loving peeps roll in for a special summer night.

The inspiration? It all goes back to my gal pal Karen and our twice-a-year tradition: we hit the Christmas Tree Shop, load our carts with what could only be described as “cheap treasures,” and then treat ourselves to a very not-cheap lunch. Think wine, truffle fries, and over-the-top lobster and crab burgers that had us oohing and aahing between bites. It felt so indulgent, I just had to try it for myself at home.

I’ve tested this one more than a few times with the fam, and let’s just say it got a big ol’ thumbs-up from the boys. It’s rich, buttery, and just bougie enough to make everyone at the table do that ooh and ahh thing after the first bite.

I’m so excited to help you create that same magic on nights when you want to make dinner feel a little extra.

So grab your skillet, and let’s get this shell-ebration started.

Lobster and Crab Burger Ingredients

Image of lobster and burger ingredients on a wooded surface with white text next to each ingredient.

Mayonnaise – Just a bit to keep things juicy without overpowering that sweet seafood flavor.
Egg – Helps bind everything together so your burgers hold their shape.
Dijon mustard – Adds a little zing and depth.
Onion powder – For a hint of savory without the bite of raw onion.
Worcestershire sauce – A splash of this brings the umami.
Lemon juice – Brightens it all up and keeps things fresh.
Fresh parsley – For a pop of color and herby flavor.
Chives (optional) – If you’ve got ’em, toss some in for a little extra oniony bite.
Lobster meat – Tail meat works perfectly, but if you’re feeling ambitious, go full crustacean. I’ve got all the details in my Lobster Quesadilla post if you need a quick how-to.
Crab meat – Canned is totally fine for this. Lump crab meat gives you a slightly sweet, tender texture that pairs beautifully with the lobster. Avoid claw meat—it can be a little too strong for this buttery burger. But if you just got back from a crabbing adventure with a bucket of freshies? Even better.
Panko breadcrumbs – Just enough to hold it all together while keeping the texture light.
Butter – For frying.

How to Make Lobster Crab Burgers

Start with the base

In a large mixing bowl, combine the mayo, egg, Worcestershire sauce, Dijon mustard, parsley, onion powder, lemon juice, and chives. Give it a good whisk.

Add the seafood

Gently fold in the cooked lobster and crab meat; it should already be cooked before it goes in. Don’t overmix.

Fold in the breadcrumbs

Sprinkle in the panko and fold it all together until just combined. You want the mixture to hold together but still feel light.

Chill Out

This mix can absolutely be made ahead of time. Cover the bowl and pop it in the fridge until you’re ready to cook. Chilling helps the mixture firm up and makes it way easier to form into actual burgers.

Form the burgers

Use your hands to shape the mixture into 4 lobster crab burgers. Don’t worry if they’re not perfect. Imperfection is rustic. Rustic is charming.

Time to sizzle

Get your cast-iron skillet (or any good skillet) nice and hot over medium heat. Melt a little butter, but don’t burn, and carefully add the burgers. Cook for about 3–4 minutes per side, until golden brown and glorious.

Four large uncooked seafood burgers frying in a cast-iron skillet with butter.

Don’t panic if they fall apart

Just push it back together. These are going in a bun, not on the cover of Food & Wine. They’re still delicious.

Serve them up

I highly recommend brioche buns. They are soft, rich, and a perfect match for all that buttery seafood goodness. Once the burgers are done, toss those buns (cut side down) right into the hot skillet and toast them until they’re golden on the inside. So worth the extra step.

And if you’re feeling extra (which, clearly, we are): a generous smear of homemade tartar sauce. Oh, and don’t worry. I’ve got a recipe for that too. Let me show you…

How to Make Homemade Tartar Sauce

Image of all the ingredients in homemade tartare sauce with white text next to each ingredeint.

This one’s easy and makes a huge difference. Just whisk everything together in a bowl and pop it in the fridge until you’re ready to smear it on that buttery bun.

Here’s what you’ll need:

Mayonnaise – The creamy base. Classic and necessary.
Relish – Adds sweetness and crunch. Go with dill relish if you like it tangier.
Dijon mustard – Adds a little zing.
Worcestershire sauce – A splash adds a savory kick.
Lemon juice – Brightens it all up and cuts through the richness.
Fresh dill – For that herby, briny note that makes tartar sauce taste like tartar sauce.

Whisk, chill, smear. That’s it.

What to Serve with Lobster Crab Burgers

If you’re making these seafood beauties, don’t stop at the burger. Let’s turn it into a whole fantastic menu. Here’s what I’d serve if I were pulling this off for a summer night at the cabin.

Start with a simple stunner:
My Whipped Feta with Honey is salty, so creamy, and so addictive. Pair it with a chilled Coconut Lavender Margarita, so extra! Want to stay on the seafood train? Try my Ahi Tuna Appetizer.

Add some golden crispies:
My Crispy Potato Wedges are the move here. Perfectly seasoned, oven-roasted, and begging to be dunked in leftover tartar sauce.

Balance it out with something fresh:
Toss together my Tomato Broccolini Salad for a cool contrast to all that rich seafood. It’s summery and simple.

Dessert? Keep it chill.
I’m a savory gal through and through, but if you want to end on a sweet note, go seasonal. A bowl of fresh strawberries and a scoop of vanilla ice cream will do the trick.

Lobster crab burger on a toasted brioche bun with tartar sauce and fresh lettuce, served on a rustic wood board with crispy potato wedges in the background.

Make Ahead Tips

You bet these lobster crab burgers can be prepped ahead. In fact, I recommend it. Once everything’s mixed, cover the bowl and let it chill in the fridge for a few hours. That fridge time helps the mixture firm up so you can shape solid, hold-together burgers.

Just wait to fry them until you’re ready to serve. These burgers are all about that hot, golden, buttery sear straight from the skillet to a toasted brioche bun.

Seafood Burger 101: Frequently Asked Questions

Can I grill these burgers?

Not really. I love a good grill moment, but these delicate burgers just aren’t built for the grates. They’ll likely fall apart.
BUT, if you’ve got one of those cast-iron skillets you can throw right on the grill? Awesome. Do that.

Can I use canned crab meat?

Yes! I do it all the time. If you’ve got fresh, go for it, but good-quality canned crab works perfectly. Go for the lump canned crab meat.

What kind of lobster meat should I use?

Tail meat is ideal and easy to find. If you’re feeling ambitious, grab a whole lobster and use everything (check out my Lobster Quesadilla post for a full how-to). Just make sure it’s cooked before mixing it in. Forget the canned stuff when it comes to lobster, don’t love it.

Can I freeze the burger mixture?

I wouldn’t. These are best made fresh or prepped ahead and kept in the fridge. Freezing tends to mess with the texture. And weird seafood texture? Well, let’s just stay away from that one.

What’s the best bun for these?

Brioche. Always brioche. It’s buttery, soft, and holds up beautifully to all that seafood goodness. BUT, I won’t be mad if you use a different kind of bun. (Maybe, a little)

How is this different than a crab cake?

Fair question. But let me just say: it’s different. It feels different. Tastes different. It is different.
Here’s the deal. My crab cakes are delicate, refined, and honestly kind of classy. They’re baked, slightly bougie, and meant to be served with a crisp glass of white.
But this? This is a burger. The moment you add lobster meat to the mix, it’s game over for dainty. We’re searing in butter, loading up the cast iron, and building a burger you eat with both hands. Either way, it’s rich, messy, and 100% a splurge meal.

Tried the Burger?

Let me know if you whip up these buttery beauties. I need to hear how your crew reacts. And while you’re at it… if you know of a store that sells delightfully cheap, maybe-questionable seasonal décor (RIP Christmas Tree Shops), drop it in the comments or DM me. Karen and I are ready for a comeback tour.

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