Lobster Grilled Cheese with Avocado

This post is sponsored by the California Avocado Commission.

I like think to this of this recipe as the West Coast answer to the East Coast lobster roll. This alternative includes a combination of creamy California Avocado andtender lobster, some of my favorite foods, sandwiched together between slices of melted havarti and white bread. I like to make sure the avocado is thinly sliced so that it can be evenly spread through the grilled cheese, ensuring avocado in each bite. I prefer to use Atlantic lobster meat, as I find it sweeter than Pacific lobster and with plenty of claw meat to go around. 

California Avocados are in season right now so stock up! Look for the California Avocado sticker when you head to the market. This month is actually California avocado month - a celebration of avocados at their peak! For a celebration such as this I just had to write a recipe that was as luxurious as creamy ripe avocados.

Mayonnaise is a tried and true ingredient for achieving that crispy golden brown crust. It keeps the bread from becoming as greasy as it would with butter and it helps it to evenly brown. Cook the sandwich over medium-low heat, as cooking it low and slow guarantees that the cheese melts and the bread achieves that perfect golden brown crunch. You don’t want to end up with a sandwich that is browned before the cheese has a chance to melt. I use traditional white bread, as the dense bread holds up to the added fillings in the sandwich.

 

Ingredients:

2 slices white bread

2 tablespoons mayonnaise 

4 ounces havarti cheese, thinly sliced

2 ounces cooked Maine lobster meat, roughly chopped

Pinch cayenne   

¼ teaspoon chopped tarragon

½ medium California Haas avocado, peeled, pitted and sliced 

 

Instructions:

Heat a large griddle pan over medium-low heat. Spread the mayonnaise on one side of each of the bread. Place the bread, mayonnaise side down on the griddle and top with the slices of havarti. 

Let melt slightly, about 2 minutes, then pile the lobster meat, cayenne, tarragon and sliced avocado on one of the slices and close the sandwich. Continue to cook until the cheese has melted and the bread is golden brown, about an additional 2 minutes on each side. 
Remove and cut the sandwich in half then serve immediately. 

 

Makes 1 sandwich.


This post is sponsored by California Avocado Commission – all opinions expressed are my own. 

 

 

 

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