When I was in Minneapolis last month, I went to Marquette Street around the corner from my hotel and stood with my mouth gaping open at the food trucks. We have them in Seattle, but nothing like this. I mean there were like 20 of them and the lines were absolutely insane. I kept my mouth open, (with only the slightest amount of drool) and walked around in a stupor wanting to take in what every truck was offering so that I could ensure that I got the best sounding thing.
Well that proved impossible, because pretty much everything sounded like the best thing I have ever heard of. Plus I didn’t want to embaress myself with like 5 different bags, and more importantly I only have so much room in this tummy, elastic waistband or not. One of the things that I wanted that I had to wistfully leave behind was the ultra enticing Lobster Grilled Cheese Sandwich. I have not really stopped thinking about it since.
On the 4th we grilled all kinds of stuff, little lobster tails included. There were two little tails somehow left over and I knew what I had to do with them. I’m totally sure you all have “left over” lobster tails lying around your fridge, right? No? Not so much? Well if you wanted to treat yourself to a luxurious sandwich I actually found that lobsters are far less inexpensive than shrimp right now (at 6.99 a lb) so this is the time to do it!
Purely indulgent and finger smacking good, the fresh lobster balances with the melting fontina and the flavorful compound butter and the fragrant flat leaf parsley make the whole sandwich golden and perfect. Enjoy!
Recipe: Lobster Grilled Cheese Sandwich
- 2 small lobster tails, (about ¾ ounce each) grilled or poached
- 3 tablespoon compound butter
- 2 soft buns (like hoagie style), sliced almost all the way through horizontally
- 4 slices fontina or white cheddar cheese
- Compound Butter
- ½ cup butter at room temperature
- 1 small clove garlic, minced
- 1 small shallot minced
- ¼ cup flat leaf parsley, minced
- ¼ teaspoon red pepper flakes
- pinch of salt
- Remove the meat from the cooked lobster tail, discard the shell.
- In a small bowl, mix together the ingredients of the compound butter until they are well combined.
- Spread ½ a tablespoon of butter over the insides of each bun. Reserve the remaining 2 tablespoons.
- On the insides of the buttered bread layer the meat of the lobster and the fontina cheese.
- Melt the remaining butter in a non-stick pan and cook the sandwiches over low heat until they are golden brown on both sides and the cheese has melted.
- Slice each sandwich in half and serve hot.
Preparation time: 5 minute(s)
Cooking time: 8 minute(s)
Number of servings (yield): 2