Ingredients
- For the Sandwiches:
- 8 oz cooked lobster meat (see notes for preparation)
- 4 slices good quality sourdough bread
- 3 oz dill havarti cheese, shredded
- 2 tsp truffle oil
- 4 tbsp butter, softened
- ½ cup fresh arugula (divided)
Instructions
- Prepare the Lobster: Cut the cooked lobster into bite-sized pieces.
- Butter the Bread: Butter one side of each slice of sourdough bread and place the buttered side down on a clean surface.
- Assemble the Sandwiches: Divide half of the shredded havarti cheese between two slices of bread. Top each slice with half of the lobster meat. Drizzle 1 tsp of truffle oil over each sandwich. Add ½ of the arugula to each sandwich. Top each with the remaining cheese, followed by the second slice of buttered bread.
- Toast the Sandwiches: Heat a non-stick skillet over medium heat. Toast the sandwiches in the skillet until golden brown on both sides and the cheese is melted (approximately 3 minutes per side). For quicker cheese melting, loosely cover the skillet with aluminum foil (shiny side down).
Notes
- To Prepare Cooked Lobster: If your lobster isn’t already cooked, bring a pot of water to a boil. Add the lobster and cook for about 8 minutes, until firm and pink. Let the lobster cool, then remove the meat from the shell.
- Cheese Melting Tip: Covering the skillet with aluminum foil helps the cheese melt faster while the bread crisps up.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 2g
- Sodium: 700mg
- Fat: 40g
- Saturated Fat: 20g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 100mg
