Lobster Grilled Cheese Recipe

Prepare lobster

If lobster is not cooked, simmer live or fresh lobster until shells turn bright red and meat registers 140–145°F (about 8–12 minutes for 1–1.5 lb lobster). Cool, remove meat from shells and chop into roughly 1/2-inch pieces. Measure 2 cups chopped lobster.

In a medium skillet, melt 2 tablespoons unsalted butter over medium heat until foaming.

Add the minced shallot and cook, stirring, until softened and translucent, about 2 minutes. Add the minced garlic and cook for 30 seconds until fragrant.

Add the chopped lobster to the skillet and warm gently, tossing for 1–2 minutes; do not overcook or the lobster will toughen.

Remove the skillet from heat. Stir in 3 tablespoons light mayonnaise, 1 teaspoon Dijon mustard, 1 tablespoon lemon juice, 1 teaspoon lemon zest, 2 tablespoons chopped chives, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon hot sauce if using. Taste and adjust seasoning. Fold in 1 tablespoon chopped tarragon if using. Let the filling cool slightly while you assemble sandwiches (5 minutes).

Lay out 4 slices of bread on a work surface. Spread about 1/2 tablespoon of room-temperature butter on the outside of each of the 8 slices (the buttered side will become the exterior that hits the pan). Reserve remaining butter if needed.

Divide the lobster filling evenly among the 4 unbuttered sides of the bottom bread slices (about 1/2 cup filling per sandwich).

Top the lobster on each sandwich with a mix of grated Gruyère and sharp cheddar: about 1/2 cup Gruyère and 1/4 cup cheddar per sandwich (total 3/4 cup cheese per sandwich). Add a light handful (about 1 tablespoon) of arugula or microgreens if using for brightness.

Place the remaining bread slices, buttered side up, on top to close each sandwich. Press gently to compact.

Heat a large nonstick skillet or cast-iron pan over medium-low to medium heat. Place the sandwiches in the pan, buttered side down. Cook slowly 3–4 minutes, until the bread is golden-brown and the cheese begins to melt.

While the bottom is browning, lightly butter the top of each sandwich with remaining butter (about 1/2 tablespoon per sandwich). Flip the sandwiches carefully and cook another 3–4 minutes, pressing lightly with a spatula, until the second side is golden and the cheese is fully melted. If the bread is browning too quickly before cheese melts, lower the heat and cover the pan for 1–2 minutes to trap heat.

Transfer sandwiches to a cutting board and let rest 1 minute, then cut each sandwich in half diagonally. Serve immediately with lemon wedges and pickles or quick slaw if desired.