Growing up, I was a grilled cheese kind of girl, but it was mainly “government cheese” on Wonder bread. This certainly wasn’t the healthiest sandwich. Although I’ve grown up to be more health conscious, every now and then I still crave a good grilled cheese sandwich. Here’s one of my favorite recipes that includes lobster for a protein boost.
What You Need
- Four 1-1/2 pound lobsters, claws removed
- 2 cups of lobster stock*
- 1/4 cup of Sriracha
- 2 tablespoons of low-sodium soy sauce
- Juice of 2 limes
- 6 ounces (12 tablespoons) of unsalted butter, divided
- 4 tablespoons of canola oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons of chopped tarragon
- 8 slices of fontina cheese
- 4 slices of pullman loaf or another high-quality thick sliced white bread (1-inch thick)
*Note: If you can’t find lobster stock, get seafood stock, which should be available at Whole Foods or Fox & Obels.
How To Prepare
Cut the tails off the lobster bodies and into 1-inch pieces while the tails are still in their shells. Bring the lobster stock to a simmer and add the Sriracha, soy sauce, and lime juice. Piece by piece, whisk in 6 tablespoons of butter until emulsified. Reduce the remaining sauce until it slightly thickens. This should take about 2 minutes. Next, toss the lobster tail pieces in oil with salt and pepper and cook them for 1-2 minutes or until cooked through.
Place the lobster pieces in a bowl and transfer them to the fridge until they’ve cooled. When the lobster pieces have cooled, pop the meat out of the tails and set aside.
For each sandwich take two slices of bread. Place one slice of fontina cheese on top of the first slice, cover the cheese with some lobster meat, sprinkle 1/2 tablespoon of tarragon, cover with a second slice of fontina cheese, and then top with the second piece of bread. Brush the outer sides of each slice of bread with melted butter and season with salt. Lastly, grill the sandwich on a griddle and serve with a small bowl of the chili sauce on the side.
Courtesy of Iron Chef Marc Forgione, this delicious recipe is a healthy indulgence that yields 4-8 protein-rich servings. Enjoy!