Lobster grilled cheese…really? YES. Rich meaty lobster chunks, surrounded by melting cheese, and toasty buttered bread…this was one rich, tasty sandwich! The idea for this one stemmed from thought of lobster mac & cheese which seems to be fairly popular, although I have never had it! That may need to change.
With that thought process in mind, I researched lobster mac & cheese to see what cheese was commonly used, Gruyere kept popping up. Good. I still had enough Gruyere in my fridge for this recipe. Now I didn’t want to stick with just one cheese, so I mixed in a little creamy, buttery Gouda, and some aged cheddar cheese for a stronger cheese flavour. A little mayo on the bread for some zip, some salt & pepper to enhance the flavours, and we had ourselves a winner! I could even see a little drizzle of lemon juice working in this one too!
- 2 slices french bread (or similar)
- 1 lobster tail (around ½ a cup of lobster meat)
- ¼ cup gruyere cheese
- ⅛ cup gouda cheese
- ¼ cup aged cheddar cheese
- 1 tbsp clarified butter
- 1-2 tbsp mayonnaise
- Salt & pepper
- Get a pan on low-medium heat, placing about a tablespoon of butter in it. Once butter melts and begins browning, milk solids will create a film over top of the butter, remove with a spoon until most of the milk solids have been removed.
- While you are waiting for the butter to clarify, begin preparing your sandwich.
- Break the lobster tail in half, removing meat and roughly chopping.
- Spread mayonnaise on top and bottom slice.
- Shred cheese, add ¼ cup gruyere, then an ⅛ cup of gouda.
- Chop up lobster tail, place on sandwich, adding some salt and pepper.
- Top with ¼ cup of aged cheddar cheese, and top slice of bread.
- Brush both outer sides of sandwich with clarified butter.
- In a pan on medium heat, fry until golden brown on each side, and cheese has melted.