Lobster Grilled Cheese

Cheese on both sides of the lobster, not just underneath. It holds the sandwich together and keeps the meat from sliding out the back.

Ingredients

• 1 lb cooked picked lobster meat
• 8 slices sourdough bread, or your favorite
• 8 slices sharp cheddar, Gruyère, or Havarti cheese
• 4 tbsp unsalted butter, softened
• Optional: 1 tsp Dijon mustard
• Optional: chopped chives or green onions

Preparation

1. Butter the bread. One side of each slice.
2. Dijon. If using, spread on the unbuttered side of four slices.
3. Build. Layer cheese on the unbuttered side, pile on the lobster, top with more cheese.
4. Close. Remaining bread, buttered side facing out.
5. Heat the pan. Skillet or griddle over medium.
6. Grill. 3–4 minutes per side, pressing gently, until golden brown and the cheese is melted.
7. Slice and serve warm.

Serving

Makes 4 sandwiches. Pickles and chips, or a cup of soup.

Pro tips

• Medium heat, not high. High heat burns the bread before the cheese melts — the single most common mistake.
• Cheese above and below the lobster is structural, not decorative.
• Don't crowd the pan. Two at a time, or the temperature drops and the bread steams.
• Cut the lobster into bite-sized pieces so it distributes instead of clumping in the middle.