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Lobster Grilled Cheese with Avocado
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Looking for the ultimate elevated grilled cheese? Look no further than this lobster grilled cheese, made with a combination of creamy avocado and tender rich lobster meat, sandwiched together between slices of melted havarti and white bread with a dash of cayenne and chopped fresh tarragon.
Cook the loaded seafood sandwich over medium-low heat – cooking it low and slow guarantees that the cheese melts and the bread achieves that perfect golden brown crunch. You don’t want to end up with a sandwich that is browned before the cheese has a chance to melt. I use white bread, as the dense bread holds up to the added fillings in the sandwich. For a more traditional summer lobster recipe check out my favorite New England style lobster roll.
Table of contents
Why You’ll Love This Recipe
This elevated take on a grilled cheese is easy to make but impresses guests.
Key Ingredients in This Recipe
- Avocado – When shopping for avocados, look for ones that are firm but “give” slightly when gently squeezed in your hand. You can also remove the top stem at the top of the avocado – if you remove it and it is green, it’s most likely ready to eat. If it’s brown then it’s probably overripe.
- Lobster – Lobsters are harvested year-round in New England, but peak season typically begins in June and runs through the summer. In the warmer months, I like to buy live whole lobsters and cook them myself for recipes like this. For an even easier option, many specialty seafood markets sell cooked, shell-free lobster meat or even picked, frozen meat perfect for making this grilled cheese with minimal prep. This is a great use for any leftover lobster meat! Check out more recipes using lobster meat here.
- Havarti cheese – I use Havarti, this semi-soft Danish cow’s milk cheese in this grilled cheese sandwich. It’s similar to provolone.
- Tarragon – This herb has a subtle licorice flavor and complements seafood very well. The flavor of fresh tarragon is much better and more aromatic though dried tarragon can be used if fresh is unavailable.
- Cayenne – A touch of cayenne powder adds just a hint of spice that complements the rich lobster meal.
- Mayonnaise – Mayonnaise is a tried and true ingredient for achieving that crispy golden brown crust. It has a higher smoke point than butter and will create a golden brown crust on the grilled cheese.
- Butter – I melt butter in a pan to cook the grilled cheese. Combined with the mayo, it makes for a perfectly crisp grilled cheese with a buttery flavor.
A full ingredient list with exact amounts can be found in the recipe card below.
My tips for the best gourmet grilled cheese
- Mayonnaise spread on the bread helps the bread to achieve a perfect golden brown color and crisp crunch when cooked.
- I like to make sure the avocado is thinly sliced so that it can be evenly spread through the grilled cheese, ensuring avocado in each bite.
How to Make This Lobster Grilled Cheese
Heat a large griddle pan over medium-low heat. Add butter and allow to melt. Spread the mayonnaise on one side of each of the bread. Place the bread, mayonnaise side down on the griddle and top with the slices of havarti.
Let melt slightly, about 2 minutes, then pile the lobster meat, cayenne, tarragon and sliced avocado on one of the slices and close the sandwich. Continue to cook until the cheese has melted and the bread is golden brown, about an additional 2 minutes on each side.
Remove and cut the sandwich in half then serve immediately.
Can I use frozen lobster meat for grilled cheese?
Yes! Using cooked, frozen lobster meat is a great way to make this sandwich quickly. The lobster meat can be thawed in the refrigerator overnight or added to a bowl of cold water in a bag. Change the cold water out every 30 minutes for about 1 hour or until thawed.
What cheese pairs best with lobster?
I use a mild havarti in this recipe but these other cheeses also pair well with lobster:
- Fontina – Melts well and has a mild, nutty flavor.
- Cheddar – A mild Cheddar pairs well, a sharp Cheddar can overpower the lobster meat.
- Gruyère – adds a subtle saltiness and a slightly earthy, savory note.
FAQ – Frequently Asked Questions
Yes! Using cooked, frozen lobster meat is a great way to make this sandwich quickly. The lobster meat can be thawed in the refrigerator overnight or added to a bowl of cold water in a bag. Change the cold water out every 30 minutes for about 1 hour or until thawed.
Absolutely! The avocado adds creaminess and richness, but the sandwich still works without it.
I use a classic white bread though another sturdy bread like sourdough holds up well.
Yes, a panini press works great and ensures even browning and melting.
Store leftover sandwiches in an airtight container in the fridge for up to 1 day. Reheat in a skillet or toaster oven for best results. The microwave will make it soggy.
Other Recipes to Try
If you enjoy this lobster grilled cheese recipe, I recommend checking out some of these:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Lobster Grilled Cheese with Avocado
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Ingredients:
- 1 tablespoon unsalted butter
- 2 slices white bread
- 2 tablespoons mayonnaise
- 4 ounces havarti cheese, thinly sliced
- 2 ounces cooked Maine lobster meat, roughly chopped
- Pinch cayenne
- ¼ teaspoon chopped tarragon
- ½ medium avocado, peeled, pitted and sliced
Instructions:
- Heat a large griddle pan over medium-low heat. Add butter and allow to melt. Spread the mayonnaise on one side of each of the bread. Place the bread, mayonnaise side down on the griddle and top with the slices of havarti.
- Let melt slightly, about 2 minutes, then pile the lobster meat, cayenne, tarragon and sliced avocado on one of the slices and close the sandwich. Continue to cook until the cheese has melted and the bread is golden brown, about an additional 2 minutes on each side.
- Remove and cut the sandwich in half then serve immediately.
Notes:
Nutrition:
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Soooo yummy
thank you!! It’s perfect for summer!
Can’t wait to try this. Pictures have me salivating. Bring on the lobster!