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Recipe courtesy of Down the Hatch Maui

Show: Diners, Drive-Ins and Dives

Episode: From Spicy to Icy

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Total:: 45 min
Active:: 45 min

Yield:: 1 sandwich

Level:: Intermediate

Ingredients

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

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:

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

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Down The Hatch, Maui, HI

My Private Notes

Name: Lobster and Crab Stuffed Grilled Cheese
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT0H45M0.000S
Yield: 1 sandwich
Ingredients: 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; 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; 4 cups mayonnaise; 1/2 cup sambal; 1 cup sweet Thai chile sauce; 1/4 cup lemon juice