This lobster grilled cheese includes a combination of creamy California Avocado and tender lobster, some of my favorite foods, sandwiched together between slices of melted havarti and white bread.
California Avocados are in season right now so stock up! Look for the California Avocado sticker when you head to the market. This month is actually California avocado month – a celebration of avocados at their peak! For a celebration such as this I just had to write a recipe that was as luxurious as creamy ripe avocados.
Cook the sandwich over medium-low heat, as 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 traditional white bread, as the dense bread holds up to the added fillings in the sandwich.
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, though I prefer to call it a nub, 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 in New England year round though they are primarily considered to be “in season” during the summer months starting in June. During the summer I usually buy live whole lobsters and cook them myself for dishes such as this. During the cooler winter months I frequently opt to have the fishmonger boil or steam them so that I can just pick them up. But if you are buying your lobsters whole, it takes about 4½ pounds of live lobsters to get 1 pound of meat. Easier still, you can find lobster meat already cooked, broken down and removed from the shell at some specialty seafood markets perfect for this lobster grilled cheese recipe. So check out more recipes using lobster here.
Havarti cheese – I use Havarti, this semi-soft Danish cow’s milk cheese in this club sandwich. It’s similar to provolone.
Mayonnaise – Mayonnaise is a tried and true ingredient for achieving that crispy golden brown crust. It keeps the bread from becoming as greasy as it would with butter and it helps it to evenly brown.
How to Make This Lobster Grilled Cheese
Spread mayo on bread. Heat a large griddle pan over medium-low heat. 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.
Assemble the lobster grilled cheese. 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.
Cut and serve. Remove and cut the sandwich in half then serve immediately.
Tips and Tricks for This Recipe
Mayonnaise spread on the bread helps the bread to achieve a perfect golden brown color and crisp crunch when cooked.
This is a great use for any leftover lobster meat!
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.
I prefer to use Atlantic lobster meat, as I find it sweeter than Pacific lobster and with plenty of claw meat to go around.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
½medium California Haas avocadopeeled, pitted and sliced
Heat a large griddle pan over medium-low heat. 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.
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