Paul Wagtouicz—Ambrose Beer and Lobster
By Noah Kaufman / Food & Wine
June 15, 2015

The origins of National Lobster Day remain a bit of a mystery. But it doesn’t matter who decided to dedicate a day to eating lobster; the important thing is that it happened. We decided to take a break from the traditional (though excellent) lobster roll and hunt down a more unorthodox sandwich: the lobster grilled cheese. Simply put, it mashes two of history’s great sandwiches into one. At Ambrose Beer and Lobster, New York City’s laid-back seafood spot at South Street Seaport, chef Jason Mayer has mastered the combination and ensures a perfect, crisp crust on his sourdough bread by brushing the outside with mayo instead of butter. Here are the rest of the details:

The bread: A rustic sourdough, hearty enough to stand up to the hefty filling but sliced thinly enough that it is easy to crunch through.

The filling: The star here, undoubtedly, is the quarter pound of fresh lobster, but a heavy helping of gooey Havarti cheese mixes beautifully.

Mayer was also nice enough to give us his recipe, for anyone looking for a little lobster grilled cheese action at home today.

Lobster Grilled Cheese

Makes 1 sandwich

Ingredients

  • 2 slices sourdough bread
  • Mayonnaise
  • 4 slices Havarti cheese
  • 4 ounces fresh lobster meat (claw, knuckle, tail)
  • Salt

Instructions

Heat a heavy-bottomed frying pan to medium. Brush the outside of the bread with mayonnaise. Layer two slices of cheese, lobster meat and the remaining 2 slices of cheese for the sandwich. Season with salt. Slowly grill until the cheese is dripping out of the sandwich and the bread is golden brown.

This article originally appeared on FWx.

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