Lobstah Grilled Cheese

When I lived in CT I could get lobster any time I wanted.  It was one of the top 3 reasons I liked living in CT. I could get a lobster roll year round.  Of course they tasted better in the summer, when we were outside, sitting near the water.  But any time there was a lobster roll on the menu, I knew what I was having.

And THEN I discovered lobster grilled cheese sandwiches.  There was a cute little grilled cheese sandwich shop/bakery near where L went to preschool.  The cupcakes were amazing.  But the grilled cheese sandwiches. Oh my.  Something about biting into that crispy sandwich with the ooey gooey melted cheese and chunks of lobster.  To die for.

So the other day, I found lobster claws at the store.  And of course I knew what I was making for lunch.  Especially since I have trouble turning down a grilled cheese sandwich.


So I removed the lobster meat from the shells.


Warmed it in a pan over medium heat with butter.


Then I slathered a piece of brioche bread with butter.  Placed it face down in a medium skillet over medium heat.


Added a generous amount of shredded gruyere cheese.


Placed the warmed lobster chunks on top of the cheese.


Added more cheese on top and then another slice of brioche bread with butter.


Cooked for about 3-4 minutes and then flipped over to toast the other side for another 3-4 minutes.  When the cheese is all melted and the outside is crispy, remove from heat.


Serve and enjoy!



2 lobster claws (or tails or lobster meat)
butter (lots of it)
shredded gruyere cheese
brioche bread

Warm lobster meat in butter.  In a medium skillet over medium heat, place a piece of brioche bread that has been slathered with butter, butter side down.  Cover with shredded gruyere cheese.  Top with chunks of warmed lobster.  Add more shredded gruyere and top with another piece of buttered brioche bread.  Toast for about 3-4 minutes on each side until the bread is crispy and the cheese is melty.