Recipe courtesy of Down the Hatch Maui
Lobster and Crab Stuffed Grilled Cheese
Getting reviews...
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 1 sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 385
- Total Fat
- 38 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 45 mg
- Sodium
- 613 mg
- Level: Intermediate
- Total: 45 min
- Active: 45 min
- Yield: 1 sandwich
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 385
- Total Fat
- 38 g
- Saturated Fat
- 9 g
- Carbohydrates
- 7 g
- Dietary Fiber
- 1 g
- Sugar
- 2 g
- Protein
- 3 g
- Cholesterol
- 45 mg
- Sodium
- 613 mg
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.
