Smash burger with wagyu blend, butter-poached lobster, foie gras, bone marrow aioli and a gold-leaf bun

Soak the lengthwise-cut marrow bones overnight in salt water to remove red blotchiness.

Top with a little olive oil and season with salt, pepper and garlic. Cook in a 350 oven 20 to 30 minutes, a smoker, or on the cool side of a two-zone grill in a tray to catch the fat, about 25 minutes.

Cut the A5 Wagyu, short rib and dry-aged ribeye into small pieces and grind, alternating a piece of each.

Mix the strands loosely and form two roughly equal balls without compacting them, so the juices run and the patties stay juicy.

Cut the lobster tail shell with shears along the top and work the meat out in one piece.

Heat a couple tablespoons of vermouth in a small pot, then whisk in a stick of butter one or two pieces at a time until melted; keep it from bubbling and add a couple squeezes of lemon juice.

Season the lobster and poach it in the butter about two minutes a side, until opaque and 135 to 140 degrees inside; cool a bit.

Scoop the marrow from the bones, chop it, and mix the meaty part in a bowl with a little mayo, salt, pepper, lemon juice and parsley.

Brush the top bun lightly with lemon juice and apply 24 karat gold leaf with a soft brush.

Oil the grill, smash the beef balls, season, flip and add aged white cheddar to both patties.

Sear the foie gras slices in the burger fat about 30 seconds a side.

Build: bottom bun, bone marrow aioli, the two patties, the butter-poached lobster, the foie gras, then the gold-leaf top bun.