Lobster Curry Grilled Cheese Recipe
Lobster seasoned with golden curry sauce, Monterey jack cheese, freshly baked brioche, a side of fruit salad, and mixed greens (Lobster can substitute for chicken or portobello)
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Ingredients
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Lobster Curry Filling
Sandwich & Cheese
Mixed Greens
Fruit Salad
Method
Lobster Curry Filling
Prepare lobster
If using whole cooked lobster or tails, remove meat from shells and chop into 1/2-inch pieces until you have about 12 oz. Pat dry with paper towel and set aside.
Heat 2 tablespoons unsalted butter in a medium skillet over medium heat until foaming. Add the finely diced onion and cook, stirring, until translucent, about 3–4 minutes.
Add minced garlic and diced apple; cook for 1–2 minutes until fragrant and apple begins to soften.
Stir in 1.5 tablespoons golden curry powder and 1 tablespoon flour; cook 30–45 seconds to bloom spices and remove raw flour taste.
Gradually whisk in 120 ml warm chicken or vegetable stock to form a smooth sauce. Simmer gently for 2–3 minutes until slightly thickened.
Reduce heat to low and stir in 60 ml heavy cream, 1 teaspoon lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Taste and adjust seasoning.
Fold in the chopped lobster meat to warm through for 1–2 minutes — do not overcook lobster, it should be heated and coated, not rubbery. Stir in 1 tablespoon chopped cilantro if using. Remove from heat and keep warm.
Assemble & Grill Sandwiches
On the unbuttered side of 4 slices, spread a thin layer of Dijon mustard if using. Divide the warm lobster curry filling evenly among the 4 slices, placing it in the center and leaving a small border to avoid spillover.
Top the lobster filling with an even layer of Monterey Jack slices (about 2 oz per sandwich). Place the remaining 4 buttered slices on top, buttered side out.
Place sandwiches in the preheated skillet. Grill over medium-low heat for 3–4 minutes per side, pressing gently with a spatula or a press, until bread is golden brown and cheese melts. If bread browns before cheese melts, lower the heat and cover the skillet for 1–2 minutes to help the cheese melt through.
Transfer sandwiches to a cutting board and let rest 1 minute, then cut in half and serve immediately.
Mixed Greens
In a small bowl, whisk together 1 tablespoon olive oil, 1 teaspoon red wine vinegar, 1/4 teaspoon salt and 1/8 teaspoon black pepper.
In a salad bowl, toss 4 cups mixed greens with halved cherry tomatoes and sliced cucumber. Drizzle dressing and toss lightly just before serving to avoid wilting.