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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- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 1 sandwich
Ingredients
Lemon Beurre Blanc:
Lava Sauce:
Directions
- Heat the lobster and crab meat.
- Spread the bread slices evenly with mayonnaise and toast on a flattop grill. Repeat on reverse side.
- 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.
- 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:
- Combine the shallots, white wine and lemon juice in a non-reactive saucepan over high heat and reduce to 2 tablespoons.
- 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:
Yield:
5 cups
- Mix the mayonnaise, sambal, chile sauce and lemon juice in a bowl until well blended. Refrigerate until ready to serve.
