This is the kind of surf and turf I can get behind, courtesy of Gordon Biersch Brewery Restaurant. From Nation’s Restaurant News: 

[The chef] makes a citrus lobster sauce out of yellow onion, jalapeño, garlic, white wine, lemon juice, lobster base, sour cream, mayonnaise and water. That goes on the top and bottom buns of the burger.
Then a 10-ounce burger patty goes on the bottom bun, topped with 1.5 ounces of lobster, including at least two pieces of claw meat that have been sliced in half horizontally for added visual appeal. Some knuckle and leg meat are part of the mix, too.

 Too bad the closest Gordon Biersch unit is located in Annapolis, Maryland.

This is the kind of surf and turf I can get behind, courtesy of Gordon Biersch Brewery Restaurant. From Nation’s Restaurant News

[The chef] makes a citrus lobster sauce out of yellow onion, jalapeño, garlic, white wine, lemon juice, lobster base, sour cream, mayonnaise and water. That goes on the top and bottom buns of the burger.

Then a 10-ounce burger patty goes on the bottom bun, topped with 1.5 ounces of lobster, including at least two pieces of claw meat that have been sliced in half horizontally for added visual appeal. Some knuckle and leg meat are part of the mix, too.

 Too bad the closest Gordon Biersch unit is located in Annapolis, Maryland.