Lobster Grilled Cheese Food

LOBSTER GRILLED CHEESE

Steps:

• Chop lobster into ½-inch pieces and set aside..
• On a large cutting board, butter one side of each slice of bread.
• Flip bread over, then layer half of the un-buttered sides with a slice of cheese, lobster, fresh herbs if desired, and another slice of cheese. Top with the remaining slices of bread buttered-side up.
• Heat a large heavy-bottomed skillet over medium heat. Add the sandwiches in batches, if necessary, and cook until golden brown on both sides, about 3 to 5 minutes per side. Slice each in half and serve immediately. Enjoy!

LOBSTER GRILLED CHEESE

Steps:

• Butter both sides of each bread slice and place cheese-lobster-cheese on bread and make a sandwich.
• Toast the sandwich (on the buttered side) until golden brown on both sides.
• Place in a 400°F oven for a few minutes until cheese melts.
• Allow to cool a minute, then enjoy!
• *All the meat from a 1 1/4-pound lobster-ask your local fish market to steam the lobster and remove the meat for you! If fresh lobster is not available, you can substitute high-quality frozen lobster.

LOBSTER AND CRAB STUFFED GRILLED CHEESE

Steps:

• Heat the lobster and crab meat.
• Spread the bread slices evenly with mayonnaise and toast on a flattop grill. Repeat on reverse side.
• Add the American cheese, lobster, crab meat, cabbage, tomato, Lemon Beurre Blanc and shredded cheese to one of the slices and form a sandwich. Toast until the cheese is melted.
• To serve, cut the sandwich into four squares and place the exposed ends on top of fanned out cabbage. Using a squeeze bottle, drizzle Lava Sauce diagonally across the top of the sandwich. Sprinkle paprika across the entire plate. Serve with shoestring fries.
• Combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
• Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.
• Mix the mayonnaise, sambal, chile sauce and lemon juice in a bowl until well blended. Refrigerate until ready to serve.

LOBSTER GRILLED CHEESE RECIPE

Steps:

• Make Luke's special seasoning: In a small bowl, combine all the seasoning ingredients. Set aside.
• Make the grilled cheese: In a 12-inch nonstick skillet, heat the butter over medium heat. Place the pieces of bread next to each other, pushing them around the pan lightly to evenly coat them with butter.
• Top each piece of bread with 1½ slices of the Gruyère cheese and sprinkle one slice with the pinch of Luke's special seasoning, then cover the pan and cook until the bread is golden and the cheese is melted, 3 to 4 minutes.
• Remove the lid and spread the lobster meat over the melted cheese on one piece of the toasted bread. Flip the other on top to sandwich and make the grill cheese. Let cook until the lobster is warmed through, 1 minute more.
• Transfer to a plate and serve.

LOBSTER AND BRIE GRILLED CHEESE SANDWICH

Steps:

• Preheat nonstick pan over medium heat. Butter one side of slice of bread and place, buttered side down, in pan.
• Top with lobster and brie. Place 2nd piece of toast on top and butter the outside.
• Turn sandwich over when the first side is nicely browned.
• Remove sandwich when browned on the other side. Let sit for 2 minutes and cut diagonally.