Lobster Grilled Cheese Sandwich Recipes

KENNEBUNKPORT LOBSTER GRILLED CHEESE SANDWICH

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.

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 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 GRILLED CHEESE SANDWICH

Steps:

• Mix the lobster, brie, mayo, tarragon, green onions, grainy mustard, garlic, lemon juice, salt and pepper in a bowl.
• Butter one side of each slice of bread and assemble sandwiches with the buttered sides of the bread facing out and fill with a slice of cheese and a quarter of the lobster mixture.
• Grill until the bread is golden brown on both sides and the cheese is melted on the inside.

GRILLED CHEDDAR CHEESE SANDWICH

Steps:

• Preheat a skillet over medium heat. Mix the butter, mayo and smoked paprika in a small bowl until well combined. Sprinkle with salt and pepper.
• Lightly butter one side of each of the bread slices with the mayo mixture. Add the cream cheese to the remaining mayo mixture and mix well to combine. Spread some of the cream cheese mixture on the other side of each of the bread slices.
• Distribute the Cheddar on the cream cheese-side of 4 of the bread slices. Place the remaining 4 bread slices on top. Place the sandwiches in the skillet and cook until golden on the bottom, about 3 minutes. Flip the sandwiches and place a heavy-bottomed skillet on top of the sandwiches and cook until golden brown and the cheese is melted, about 4 minutes.

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.

THE BEST EVER GRILLED CHEESE SANDWICH

Steps:

• Spread 3 tablespoons butter on 1 side of bread slices. Toast bread, butter side down, in a large skillet or electric griddle over medium-low heat until golden brown, 2-3 minutes; remove. In a small bowl, mix together mayonnaise, Manchego cheese, onion powder and remaining 3 tablespoons butter. In another bowl, combine cheddar, Monterey Jack and Gruyere. , To assemble sandwiches, top toasted side of 4 bread slices with sliced Brie. Sprinkle cheddar cheese mixture evenly over Brie. Top with remaining bread slices, toasted side facing inward. Spread mayonnaise mixture on the outsides of each sandwich. Place in same skillet and cook until bread is golden brown and cheese is melted, 5-6 minutes on each side. Serve immediately.

PERFECT GRILLED CHEESE SANDWICHES

Steps:

• Preheat a grill pan over medium heat. Using a serrated knife, carefully slice ciabatta horizontally into thirds; reserve top and bottom crust for bread slices.
• Place bread slices on work surface, crust side down; butter cut side of each slice. Top 1 slice with 6 slices cheese, tomato slices seasoned with salt and pepper, and basil leaves. Top with 6 more slices cheese and then with remaining bread slice, buttered side down. Butter 1 exterior side of sandwich, seasoning with salt and pepper; halve sandwich to fit grill pan.
• Place sandwich butter side down onto grill pan. Weight sandwich with a large cast-iron skillet; cook until golden, about 3 minutes. Remove from pan, butter exterior side of top bread slice; turn, weight down sandwich, and cook for 3 minutes more. Repeat with remaining sandwich half. Slice sandwiches crosswise into 2-inch pieces. Serve immediately.

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.

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.