Lobster Roll Stuffed Grilled Cheese

• 8 oz cooked lobster meat, chopped
• 1/4 cup mayonnaise
• 1 tablespoon lemon juice
• 1 teaspoon chopped fresh parsley
• 1/2 teaspoon celery salt
• 1/4 teaspoon black pepper
• 4 slices sourdough bread
• 8 slices cheddar cheese
• 4 tablespoons unsalted butter, softened

Steps

1. 1 In a bowl, mix lobster meat, mayonnaise, lemon juice, parsley, celery salt, and black pepper until well combined.
2. 2 Lay out two slices of bread and place two slices of cheese on each.
3. 3 Divide lobster salad evenly over the cheese on each slice.
4. 4 Top each with another slice of cheese and then the remaining slices of bread.
5. 5 Heat a skillet over medium heat and spread butter on both sides of each sandwich.
6. 6 Place sandwiches in the skillet and cook until golden brown and cheese is melted, about 4-5 minutes per side.
7. 7 Slice each sandwich in half and serve immediately.

Equipment

• skillet
• spatula

Variations

• Add avocado slices for a creamy twist or swap out cheddar for Swiss cheese.

Substitutions

• If lobster isn't available, use crab or shrimp for a similar seafood flavor.

Pairings

• Pairs well with a chilled white wine or a sparkling lemonade.

Nutrition

Tips

• Use fresh lobster meat for the best flavor, but high-quality frozen lobster works in a pinch.
• Toast the bread lightly before making the sandwiches for extra crispiness.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a skillet.

Freezing: Not recommended for freezing due to the mayonnaise in the lobster salad.

Serving Suggestions

• Serve with a side of crispy potato chips or a simple green salad.

FAQ