Kennebunkport Lobster Grilled Cheese Sandwich Recipes
KENNEBUNKPORT LOBSTER GRILLED CHEESE SANDWICH
Provided by Heidi
Number Of Ingredients 9
Steps:
- In small bowl stir together butter and chili paste. Set aside. In medium bowl stir together Wisconsin Mascarpone Cheese, scallions and tomatoes. Spread Mascarpone mixture over each bread slice, evenly dividing.
- Top Mascarpone on 2 slices with 2 Provolone slices followed by arugula, evenly dividing. Arrange lobster in even layer over arugula, then top with remaining Provolone slices followed by remaining bread slices, Mascarpone-side-down.
- In large nonstick skillet, melt 2-3 tablespoons butter over medium heat. Place sandwiches in skillet and spread remaining butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.
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LOBSTER GRILLED CHEESE WITH TARRAGON GARLIC BUTTER.
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- Pat the lobster tails completely dry with a paper towel. Heat a large skillet over medium heat and add the olive oil and butter. Add the lobster tails and cook until they are just opaque and pink, about 5 to 6 minutes, tossing once during cook time. Remove the lobster tails and place them on a plate. You can chop them up a bit to fit more easily in the sandwiches!
- Keep the same skillet over medium heat. Spread the insides of each piece of bread with mayo. Spread the outsides with the tarragon garlic butter. Place the cheese and lobster on the inside of each bread slice – I like to make sure there is cheese on both sides to act like “glue” and hold the sandwich together!
- Toast over medium heat until golden on both sides and the cheese is melty – about 4 to 5 minutes per side. Serve immediately!
- Stir together the ingredients in a bowl until combined. Any extra stays great in the fridge in a sealed container!
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