Recipe courtesy of Down the Hatch Maui

Lobster and Crab Stuffed Grilled Cheese

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  • Level: Intermediate
  • Total: 45 min
  • Active: 45 min
  • Yield: 1 sandwich
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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 for garnish 

1 ounce diced tomato 

1/2 ounce Lemon Beurre Blanc, recipe follows

1/2 ounce shredded cheese mix

1/2 ounce Lava Sauce, recipe follows

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, cubed

Salt and white pepper

Lava Sauce:

4 cups mayonnaise

1/2 cup sambal

1 cup sweet Thai chile sauce

1/4 cup lemon juice


  1. Heat the lobster and crab meat.
  2. Spread the bread slices evenly with mayonnaise and toast on a flattop grill. Repeat on reverse side.
  3. Add the American cheese, lobster, crab meat, cabbage, tomato, Lemon Beurre Blanc and shredded cheese to one of the slices and form a sandwich. Toast until the cheese is melted.
  4. To serve, cut the sandwich into four squares and place the exposed ends on top of fanned out cabbage. Using a squeeze bottle, drizzle Lava Sauce diagonally across the top of the sandwich. Sprinkle paprika across the entire plate. Serve with shoestring fries.

Lemon Beurre Blanc:

  1. Combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
  2. Add the cream to the reduction. Once the liquid bubbles, reduce the heat to low. Add the butter, one cube at a time, whisking first on the heat and then off the heat. Continue whisking butter into the reduction until the mixture is fully emulsified and has reached a rich sauce consistency. Season with salt and white pepper. Store beurre blanc in a thermos until ready to serve.

Lava Sauce:

  1. Mix the mayonnaise, sambal, chile sauce and lemon juice in a bowl until well blended. Refrigerate until ready to serve.

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