Lobster and Crab Stuffed Grilled Cheese Recipe

Lobster and Crab Stuffed Grilled Cheese

Recipe provided by Down the Hatch Maui

• Difficulty: Intermediate
• Yield: 1 sandwich
• Nutritional Information (per serving): Serving size 1 of 26 servings; Calories 361; Total Fat 35 g; Saturated Fat 8 g; Carbohydrates 7 g; Dietary Fiber 1 g; Sugars 2 g; Protein 3 g; Cholesterol 42 mg; Sodium 571 mg
• Total Time: 45 minutes
• Active Time: 45 minutes

Imagine biting into a golden, buttery slice of grilled bread to discover succulent Maine lobster and sweet blue crab nestled between layers of melted cheesethis is the ultimate indulgence that brings the flavors of a Hawaiian seaside restaurant straight to your kitchen. This intermediate-level recipe transforms simple ingredients into a gourmet sandwich experience that rivals any high-end establishment.

Ingredients

• 4 ounces cooked Maine lobster
• 4 ounces cooked blue crab meat
• 2 slices sweet bread
• 1/2 ounce whipped mayonnaise
• 2 slices American cheese
• 1 ounce shredded cabbage, plus extra for garnish
• 1 ounce diced tomato
• 1/2 ounce Lemon Beurre Blanc (recipe below)
• 1/2 ounce shredded cheese mix
• 1/2 ounce Lava Sauce (see recipe below)
• Paprika, for garnish
• 6 ounces shoestring fries, for serving

Lemon Beurre Blanc

• 2 shallots, finely chopped
• 8 ounces white wine
• 2 ounces lemon juice
• 1 tablespoon heavy cream
• 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into cubes
• Salt and white pepper to taste

Lava Sauce

• 4 cups mayonnaise
• 1/2 cup sambal
• 1 cup sweet Thai chili sauce
• 1/4 cup lemon juice

Directions

1. Warm the lobster and crab meat gently.
2. Spread mayonnaise over both slices of bread evenly and toast them on a flat-top grill. Toast the other side as well.
3. Layer the American cheese, lobster, crab meat, cabbage, tomato, Lemon Beurre Blanc, and shredded cheese on one slice of the toasted bread, then top with the other slice to form a sandwich. Continue to toast until the cheese melts thoroughly.
4. For serving, cut the sandwich into four squares. Place the cut pieces on a bed of fanned cabbage. Drizzle Lava Sauce diagonally over the sandwich using a squeeze bottle. Sprinkle paprika over the entire plate. Serve alongside shoestring fries.

Lemon Beurre Blanc Preparation

1. Place shallots, white wine, and lemon juice in a non-reactive saucepan over high heat and reduce the mixture until only 2 tablespoons remain.
2. Stir in the heavy cream and bring to a bubble. Reduce heat to low.
3. Add butter cubes one at a time, whisking continuously first while on the heat, then off to emulsify and create a rich, creamy sauce. Season with salt and white pepper. Keep the sauce warm in a thermos until serving.

Lava Sauce Preparation

1. Combine mayonnaise, sambal, sweet Thai chili sauce, and lemon juice thoroughly in a bowl.
2. Chill in the refrigerator until ready to use.

This recipe originated from a professional chef and has not been tested in home kitchens.

Recipe courtesy of Down The Hatch, Maui, Hawaii