Food and Drink: Lobster Grilled Cheese

There's nothing as comforting as a gooey grilled cheese sandwich. Grilled cheese is a classic snack that carries a certain amount of nostalgia. Eating grilled cheese always reminds me of the days when my best friend C and I would spend Friday nights snacking on her dad's expertly prepared grilled cheese, watching TGIF. But the thing I love most about grilled cheese is that the possibilities for flavour combinations are endless - you can literally do no wrong!

In this case, I decided to take a classic grilled cheese to an overly indulgent level by using two cheeses and lobster. Yes, you read the correctly. I chose Fontina, a cows milk cheese, for its soft texture and rich flavour and cheddar for its contrasting sharpness. If you want to treat yourself to a luxurious sandwich, this is it! To up the stakes further, I served this dish with Lobster and Corn Chowder. And I suggest that you make sure to dip your sandwich into the chowder. You can thank me later.

You'll need:
  • 4 lobster tails
  • Fontina cheese, sliced
  • Cheddar cheese, sliced
  • Sourdough loaf bread, sliced
  • 2 tablespoons unsalted butter
  • Salt and pepper, to taste
Start by steaming your lobster tails. Place the lobster in a pot with a 1/2 cup of water, and cook on medium-high heat until the lobster tails turn red. Remove them from the pot and let them cool. Once cooled remove the meat from the shells, chop, season and set aside.

Preheat your oven to 350. Grease a baking sheet and set aside.

Heat butter in a large skillet, over medium heat. When the butter starts to foam arrange slices of bread in the skillet. Toast the bread on one side until it is lightly browned.

Transfer the bread to the baking sheet. Place a slice of Fontina on one piece of bread. Next, place lobster meat on top of the cheese and top with a piece of Cheddar.

Bake in the oven for 2-3 minutes, or until the cheese is melted. Remove from the oven, close the sandwich and serve.

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