Lobster Grilled Cheese

If you like lobster, you’re going to love this lobster grilled cheese.  A while back, Steve and I had a sandwich very similar to this at a one of our favorite summer restaurants (they have a fabulous patio!).  It was so good we couldn’t stop talking about it (or eating it), so I knew I was going to have to re-create it at home.  The grilled cheese came with a spicy tomato basil soup and the combination was fabulous, so I re-created the soup, as well.

The combination of flavors in the grilled cheese is absolutely amazing.  Of course, there’s the lobster which pairs perfectly with dill havarti cheese.  Then to make a decadent sandwich even MORE decadent, truffle oil is drizzled over the lobster.  It is over-the-top good!

Lobster Grilled Cheese

• 8 oz lobster tail
• 4 slices good quality sourdough bread
• 3 oz dill havarti cheese, shredded
• 2-3 tsp truffle oil
• butter, softened

Fill a large saucepan with water, bring to a boil.

Add lobster and cook for one minute per ounce (about 8 minutes), until lobster is pink and firm.

Remove lobster from pot and let cool slightly.

Once lobster is cool enough to handle, cut into the shell, either with a large, SHARP knife or kitchen shears.

Remove meat from shell and cut into bite-size pieces.

Butter one side of each slice of bread and lay buttered side down.

Divide half of the cheese between two slices of bread.

Divide lobster meat between two slices of bread, on top of the cheese.

Drizzle truffle oil over the lobster, top with remaining cheese and the other two slices of bread.

Toast in a non-stick skillet over medium low heat, until bread is golden brown on each side and cheese is melted.

ENJOY!