Go Back
one golden rustic-white-bread grilled-cheese sandwich cut into two halves with small opaque white-and-pink cooked lobster chunks, melted pale Fontina and tiny chopped tarragon flecks inside on an ordinary plate, with no lobster shell, claws or garnish sprigs
Rachel Kim

Lobster Grilled Cheese

Lobster grilled cheese works best when the seafood stays in small tender chunks instead of being buried under a thick cheese sauce. Steam the tails, remove every bit of shell and let the meat cool just enough to chop. Fontina melts easily around it. A little lemon and tarragon season the lobster before assembly, while rustic white bread keeps the filling simple enough that you can still taste the seafood you took the trouble to cook.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Ingredients Method

Ingredients
  

  • 2 raw lobster tails about 6 oz each, fully thawed
  • 2 cups water for steaming
  • 1 tsp unsalted butter for lobster
  • 1 tsp fresh lemon juice
  • 1/2 tsp finely chopped fresh tarragon
  • 4 slices rustic white boule about 1/2 inch thick
  • 4 oz Fontina thinly sliced
  • 1 1/2 tbsp unsalted butter softened, for bread

Method
 

  1. Bring steaming water to a boil in a saucepan with a steamer basket. Add lobster tails, cover and steam for 10 to 12 minutes until the meat is opaque throughout and reaches 145°F.
  2. Cool tails for 5 minutes, use kitchen shears to open the shells and remove all meat and shell fragments. Chop meat into small chunks and toss with the lobster butter, lemon juice and chopped tarragon.
  3. Divide half the Fontina over 2 bread slices, add lobster evenly and top with remaining Fontina. Close with the other bread slices.
  4. Butter the outside faces and cook in a large skillet over medium-low heat for 4 to 5 minutes per side until golden, Fontina is melted and the lobster filling is hot throughout.
  5. Rest for 1 minute, cut each sandwich in half and serve immediately.