Surf and turf cheeseburger with tempura lobster and cheese sauce

Cheese sauce: melt butter in a small pot, stir in flour until no lumps, then add milk a little at a time; add garlic powder, a pinch of salt and Monterey Jack, then the juice of one lemon and a hint of smoked paprika.

Snip the lobster tail shell open with scissors, cut down to the breastplate, pull open, remove anything unwanted and take the meat out in two halves.

Sift a cup of flour seasoned with salt, pepper, smoked paprika and garlic powder into a bowl.

Cook the one-third-pound patty in beef tallow on the flat top, seasoned on both sides; toast the bun.

Mix half an egg with one cup of ice water (no ice), add the flour and stir with chopsticks, leaving it lumpy.

Dip the lobster pieces in the batter, shake off the excess and fry in 350 oil two and a half to three minutes; drain and season with salt and pepper while hot.

Flip the patty and top with a slice of American cheese.

Build: bun with Kewpie, diced pickled jalapenos, the patty, the two lobster pieces, cheese sauce, top bun.