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Lobster Grilled Cheese on Sourdough

Lobster Grilled Cheese on Sourdough

This lobster grilled cheese on sourdough combines sweet lobster meat with mozzarella, sharp white cheddar, Gruyère, and buttery sourdough bread. Grilled until crisp and golden with completely melted cheese, it makes a rich and satisfying seafood sandwich with bright lemon and herb flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 persons
Course: Main Course
Cuisine: American, New England-Inspired
Calories: 690
Ingredients Equipment Method Notes

Ingredients
  

  • 8 thick slices sourdough bread
  • 1 lb cooked lobster meat, roughly chopped
  • 4 tbsp unsalted butter, softened
  • 1 1/2 cups mozzarella cheese, shredded
  • 1 cup sharp white cheddar cheese, shredded
  • 1/2 cup Gruyère cheese, shredded
  • 2 tbsp mayonnaise
  • 1 tsp fresh lemon juice
  • 1/2 tsp garlic powder
  • 1/2 tsp dried parsley
  • 1/4 tsp black pepper
  • 1 pinch salt
  • Fresh parsley, finely chopped
  • Lemon wedges, for serving

Equipment

  • large skillet For grilling the sandwiches
  • mixing bowl For preparing the lobster mixture
  • spatula For pressing and flipping the sandwiches
  • chef’s knife For chopping the lobster and slicing the sandwiches

Method
 

  1. Gently combine the lobster meat with mayonnaise, lemon juice, garlic powder, dried parsley, black pepper, and a small pinch of salt. Keep the lobster pieces fairly chunky.
  2. Divide the mozzarella, white cheddar, and Gruyère among 4 slices of sourdough. Spoon the lobster mixture generously over the cheese, then add another layer of cheese. Top with the remaining sourdough slices.
  3. Spread the softened butter evenly over the outside of each lobster grilled cheese sandwich.
  4. Heat a large skillet over medium low heat. Cook the sandwiches for 3 to 5 minutes per side, pressing gently, until the sourdough is crisp and golden and the cheese has completely melted around the lobster.
  5. Let the lobster grilled cheese rest for about 1 minute before slicing. Sprinkle with fresh parsley and serve hot with lemon wedges.

Notes

Keep the lobster pieces fairly chunky so the sandwich has plenty of seafood texture.
Layer cheese both under and over the lobster mixture to help hold the filling together.
Spread the butter evenly over the outside of the sourdough for consistent browning.
Cook over medium low heat so the bread becomes golden before the cheese overheats.
Press the sandwiches gently while cooking to help the cheese melt around the lobster.
Let the sandwiches rest for about 1 minute before slicing.
Serve hot with fresh parsley and lemon wedges.