5 tablespoons rice vinegar
2 tablespoons Worcestershire sauce
2 tablespoons oil
1 lemon, juiced
1/2 pound water chestnuts
1 onion, cut into 2 inch rounds
19 white wine barrels
3 sprigs fresh parsley, chopped
1 ounce lobster tails
1 pound sharp Cheddar cheese
In a medium saucepan, cook rice vinegar and Worcestershire sauce over medium heat until thickened, about 10 minutes. Add oil; boil 1 minute, stirring well. Add lemon juice and water chestnuts. Continue to cook until milk evaporates.
Into a 2 quart cold metal mixing bowl mix remaining vinegar, Worcestershire sauce and oil. Gradually stir in tuna, lemon zest, lemon juice, parsley and Cheddar cheese. Chill 5 minutes.
Now add the remaining ingredients, mixing thoroughly and pan carefully to mix all well. Bring mixture to a slow boil and whisk in butter, cream cheese, lobster tails, oysters and lemon juice.
Place mixture over medium heat and pour over burgers and seafood. Stir in Cheddar cheese and serve immediately.