Ingredients
Scale
- 1 pound of cooked lobster meat, chopped
- 4 slices of sourdough bread
- 4 tablespoons of unsalted butter, softened
- 1 cup of shredded Gruyère cheese
- 1 cup of shredded cheddar cheese
- 2 tablespoons of mayonnaise
- 1 tablespoon of lemon juice
- 1 teaspoon of Dijon mustard
- 1/2 teaspoon of Old Bay seasoning
- Salt and pepper to taste
Feel free to substitute the Gruyère with fontina or mozzarella for a different cheesy experience. If fresh lobster isn’t available, pre-cooked lobster or even crab meat can be a delightful substitute. The key is to keep it fresh and flavorful.
Instructions
- In a small bowl, combine the mayonnaise, lemon juice, Dijon mustard, Old Bay seasoning, salt, and pepper. Mix well to create a zesty dressing.
- Add the chopped lobster meat to the dressing and toss until well coated. Set aside.
- Butter one side of each slice of sourdough bread generously.
- Heat a large skillet over medium heat. Place two slices of bread, buttered side down, onto the skillet.
- Divide the shredded Gruyère and cheddar cheese evenly over the bread slices in the skillet.
- Spoon the dressed lobster meat onto the cheese, spreading it out evenly.
- Top with the remaining slices of bread, buttered side up.
- Grill the sandwiches for about 3-4 minutes on each side or until the bread is golden brown and the cheese has melted thoroughly.
- Remove from the skillet and let them rest for a minute before slicing. This brief pause ensures the cheese sets slightly, making for cleaner cuts.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International