Lobster Grilled Cheese

Main Dishes | February 27, 2014 | By


I’m a huge cheese lover (and at times a cheese snob). I probably ate more cheese than you can wrap your head around while studying abroad in Bordeaux, France my junior year of college. French cheese is simply incredible; the selections are endless, and I certainly tried my fair share (and had the body to prove it afterwards :/). While Whole Foods has a decent selection of good French cheeses, they are about 10x the price of what you will find in France since they are imported. I therefore limit myself to indulge only once in awhile, since my wallet (and body) can’t afford to live every day like I’m in France. This was one of those occasions.

Cathy and I recently had a brilliant idea to create a lobster grilled cheese masterpiece loaded with all of our favorite cheese; brie, gruyere, and chedder. Cathy had just baked a batch of her childhood wheat roll recipe, so we decided it would be perfect to fill those fluffy rolls with gooey melted cheese and decadent lobster. Can it get any better than that?! We have both recently tried the crab grilled cheese at TLT in Westwood, which is incredible by the way, and thought, why not lobster? Neither of us had ever cooked lobster before, so it was certainly an experience. We bought fresh, uncooked lobster tails, and had at it. I did a little research on the web and found that you can pretty much cook lobster any way you want; broil it, grill it, bake it, pan sear it, fry it…the list goes on. We ultimately decided to bake it in tinfoil, drizzled in olive oil and herbs. It turned out amazing. We hope you enjoy our oozey lobster grilled cheese as much as we did.

Bon Appetit!


Lobster Grilled Cheese

Baked Lobster:

6 Uncooked Lobster Tails

2 Tbsp Olive Oil

2 Sprigs of Rosemary

Salt and Pepper to taste


Preheat oven to 450 Degrees F.

Rinse lobster tails in warm water and dry with paper towel. With a pair of kitchen shears, cut down each side of the tail, getting as close to the shell as possible. Peel back and remove the underbelly part of the shell. Slide a knife around the lobster meat against the shell, so that the meat is almost (or entirely) disconnected from the hard outer shell.

Keep the meat inside the shell, and place each tail on a piece of tinfoil. Brush each lobster tail meat with olive oil. Sprinkle with rosemary, salt and pepper. Wrap each tail separately in tinfoil and place on a tray. Bake in the oven for 20-30 minutes, depending on the size of the tails (Our tails were 4-5 ounces and 22 minutes was perfect).

Grilled Cheese & Assembly:

12 Whole Wheat Rolls

6 Cooked Lobster Tails

12 Thick Slices Brie Cheese

12 Thick Slices Gruyere Cheese

12 Thick Slices Sharp Cheddar Cheese


Preheat oven to 350 Degrees F.

Cut each roll in half and place bottom halves on a baking tray. Alternate cheese and lobster pieces in the following order: Chedder, Lobster, Gruyere, Lobster, Brie. Replace the tops of the rolls. Place tray in the oven for 10-15 minutes, or until cheese is melted.





Lobster Grilled Cheese



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