Mainly Lobster Grilled Cheese

  • Chef: Sandra Dombek
  • Ready in: 15 minutes
  • Serves: 3-4
  • Complexity: easy
Mainly Lobster Grilled Cheese


  • 1 pound elbow pasta
  • 8 tablespoons butter plus more for buttering bread
  • 1 clove garlic, chopped
  • 1 pound cooked lobster meat, chopped
  • 1 tablespoon fresh parsley, plus more for garnish
  • 1 1/2 cups crushed buttery crackers
  • 1/4 cup flour
  • 3 cups whole milk
  • 1 1/4 cups Rumiano Sharp Cheddar, shredded
  • 1 1/4 cups Rumiano Havarti, shredded
  • 1 cup Rumiano Mozzarella, shredded
  • 4 ounces Rumiano Longhorn Colby, shredded
  • 1/4 teaspoon mustard powder
  • 1/4 teaspoon cayenne powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 8 slices of thick white bread
  • Rumiano Swiss, thinly sliced into 8 slices


Preheat oven to 350. Add salted water in a large pot and bring to a boil. Boil the pasta for 10 minutes or until al dente. Drain pasta and set aside. In a skillet add 3 tablespoons butter and melt. Add garlic and cook for 1 minute. Add lobster meat and sauté for 4 minutes. Add parsley and cook for 1 minute. Remove the lobster mixture from the pan. In the same skillet add 2 tablespoons of butter. Add in the crushed crackers and toss to coat. Toast the crumbs for 3-5 minutes, stirring frequently. Once the crumbs are toasted remove from the heat and set aside. In a pot melt 4 tablespoons butter over medium heat. Whisk in the flour. Reduce the heat to medium low and cook for 1 minute, stirring to avoid burning. Slowly whisk in the milk and increase heat to medium high. Bring to a boil, whisking (frequently until the sauce has thickened, about 3 minutes. Remove from the heat and stir cheeses (except sliced swiss cheese), mustard powder, cayenne, salt and pepper. Stir until cheese is fully melted. Stir in the pasta and 3/4 of the lobster meat. Transfer to the prepared baking dish sprayed with non stick cooking spray. Sprinkle on the remaining lobster and top with toasted cracker crumbs. Place the baking dish on a baking sheet. Bake for 20 minutes or until the crumbs are golden brown and the sauce is bubbling. Butter one side of each slice of bread and assemble sandwiches with the buttered sides of the bread facing out and top 4 of the slices with a slice of swiss cheese and equal amounts of the lobster mac and cheese and top with a slice of swiss and slice of bread. Heat a large skillet or grill to medium high heat. Cook or grill sandwiches turning once until the bread is golden brown on both sides and the cheese is melted on the inside. Top with chopped parsley.

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