Nothing wrong with a classic grilled cheese, but definitely nothing wrong with stuffing it full of fresh lobster. Chef Billy Grant's grilled lobster and cheese at Bricco in West Hartford, Connecticut, was named one of our best sandwiches in America several years back. Make it yourself at home with the recipe below. The recommended way to enjoy it, per our endorsement?
Grilled Lobster & Cheese Sandwich
- 3 oz. claw and knuckle fresh lobster meat
- 2 oz. sliced havarti cheese
- 2 ea slices of sourdough loaf bread
- ½ tsp. chopped mix of fresh thyme, tarragon and chervil
- 2 tbs. unsalted butter
- 2-3 slices of vine ripe tomato (optional)
- Kosher salt and fresh ground black peppercorns to taste
Preheat oven to 450?F (or 425?F convection).
Heat butter in large sauté pan over low to medium flame.
When butter starts to foam arrange both pieces of bread side by side in sauté pan.
While bread begins to slowly toast, assemble ingredients atop the bread slices. First place slices of havarti on each piece of bread. Next, place lobster meat on top of cheese of only one piece of bread and sprinkle with fresh herb blend. (Optional) Add sliced tomato to other piece of bread.
Move sauté pan to oven once bread is lightly browned. Bake in oven for approximately 2-3 minutes, or until lobster meat is hot and cheese is melted. Combine both pieces of bread to form a sandwich and cut in half to present on plate.