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