Lobster Grilled Cheese with Tarragon Garlic Butter.
Well hello hello! I have some lobster for your face.
Funnily enough, I made these lobster grilled cheeses(us!) weeks ago, before we even booked our trip to Maine. It’s safe to say that I ate more lobster than ever before in those four days… oh my gosh.
P.S. a recap of our trip is going up on crumbs later today, so check it out!
But first: serious lobster grilled cheese.
Now, how do you like your lobster rolls? The best one I’ve ever had was at Cru on Nantucket and it was just drenched in butter. I don’t love the mayo-based rolls. They actually gave lobster rolls a bad name for me. I’m just super picky about what I want ON my lobster roll and it basically needs to be… butter. And nothing else.
More on that in the Maine recap though!
Sooooo these lobster grilled cheese babes.
I’m going to sound like a major hypocrite here because I did use a bit of mayo for the creamy, cheesey factor in these sandwiches. Since they were going to be hot and melty anyway, I didn’t mind. I usually do prefer lobster rolls where the actual lobster is warm too, which I know is not the norm, and that’s sort of how this idea came to fruition!
My favorite part (err, one of my favorite parts) is the tarragon garlic butter. Ooooh it is so, so good. Spread on the brioche right before toasted and it’s a dream. I so rarely use tarragon but I always enjoy it. NOTE TO SELF.
The bread is another thing here. Splurge and use the brioche! I never, ever buy it for our regular everyday life. It’s a total treat but most definitely worth it.
I mean, all I really want in life is to get a good lobster roll (and, well… good lobster) HERE. Where I live! So I can eat it often.
But until then. We have this.
- 2 5 to 6 ounce lobster tails, meat removed from shell
- 1 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove minced
- pinch of salt and pepper
- 2 tablespoons mayonnaise
- 6 ounces havarti cheese freshly grated
- 4 slices brioche or your favorite! bread
- tarragon garlic butter
- 6 tablespoons unsalted butter softened
- 2 tablespoons finely chopped fresh tarragon
- 1 garlic clove minced
- Pat the lobster tails completely dry with a paper towel. Heat a large skillet over medium heat and add the olive oil and butter. Add the lobster tails and cook until they are just opaque and pink, about 5 to 6 minutes, tossing once during cook time. Remove the lobster tails and place them on a plate. You can chop them up a bit to fit more easily in the sandwiches!
- Keep the same skillet over medium heat. Spread the insides of each piece of bread with mayo. Spread the outsides with the tarragon garlic butter. Place the cheese and lobster on the inside of each bread slice – I like to make sure there is cheese on both sides to act like “glue” and hold the sandwich together!
- Toast over medium heat until golden on both sides and the cheese is melty – about 4 to 5 minutes per side. Serve immediately!
- Stir together the ingredients in a bowl until combined. Any extra stays great in the fridge in a sealed container!
I guess it’s not THAT bad.