Hello! I’ve got lobster for your face.
I actually made these lobster grilled cheeses weeks ago, before we even booked our trip to Maine. During those four days I ate more lobster than ever — it was amazing.
But first: a serious lobster grilled cheese.
Very serious.
How do you like your lobster rolls? The best I’ve had was drenched in butter at a spot on Nantucket, and I’ve never been a fan of the mayo-heavy versions. For me, lobster needs butter — nothing else. I prefer the lobster warm, too, which is part of why these grilled cheeses came to be.
These lobster grilled cheese sandwiches are indulgent and comforting. I do use a bit of mayo inside for a creamy, cheesy texture since the sandwiches are served hot and melty. You can chop the lobster a bit so it fits more easily in the bread.
One of my favorite parts is the tarragon garlic butter. Spread on brioche before toasting, it becomes fragrant and rich. I don’t use tarragon often, but when I do it’s always worth it.
For the bread, splurge on brioche if you can — it elevates the sandwich. I rarely buy brioche for everyday, so this is definitely a treat.
All I really want is a great lobster roll — or good lobster in general — nearby so I could eat it often. Until then, these grilled cheeses do the job.
Lobster Grilled Cheese
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Ingredients
- 2 5 to 6 ounce lobster tails, meat removed from shell
- 1 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove minced
- pinch of salt and pepper
- 2 tablespoons mayonnaise
- 6 ounces havarti cheese freshly grated
- 4 slices brioche or your favorite bread
- tarragon garlic butter
- 6 tablespoons unsalted butter softened
- 2 tablespoons finely chopped fresh tarragon
- 1 garlic clove minced
Instructions
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Pat the lobster tails dry with paper towels. Heat a large skillet over medium and add the olive oil and butter. Add the lobster meat and cook until opaque and pink, about 5 to 6 minutes, tossing once. Remove to a plate and chop if needed to fit the sandwiches.
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Keep the skillet over medium. Spread the insides of the bread with mayonnaise and the outsides with tarragon garlic butter. Place cheese and lobster on the inside of each slice — cheese on both sides helps act like “glue” to hold everything together.
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Toast over medium heat until golden on both sides and the cheese is melted, about 4 to 5 minutes per side. Serve immediately.
tarragon garlic butter
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Stir the softened butter, tarragon and minced garlic together in a bowl until combined. Store any extra in the fridge in a sealed container.
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