Description
Butter-poached lobster, melted Gouda, and a creamy mascarpone filling with cheddar, Dijon, and lemon -- all tucked into sourdough and cooked until golden and crisp. Worth every bite.
Ingredients
Units
Scale
- 3 tablespoons butter
- 1 tablespoon olive oil
- 4 slices sourdough bread
Mascarpone filling:
- 3 tablespoons mascarpone
- 1/4 cup cheddar, shredded
- 2 tablespoons scallions, diced
- Zest of half a lemon
- 1 1/2 teaspoons lemon juice
- 1 teaspoon Dijon mustard
- 1 small garlic clove, grated
- Pinch of kosher salt and black pepper
Assembly:
- 5-6 slices Gouda
- 1 cup lobster, cut into 1-inch chunks
Instructions
- Make the mascarpone filling. Combine the mascarpone, shredded cheddar, scallions, lemon zest and juice, Dijon, grated garlic, and a pinch of salt and pepper in a small bowl. Stir until smooth. Set aside.
- Build the sandwiches. Layer Gouda over all four slices of sourdough. Spread 2 tablespoons of the mascarpone filling over the cheese on two of the slices. Leave open.
- Cook covered. Heat a large skillet over medium. Add butter and olive oil and let the butter melt. Place all four open-faced slices into the skillet. Cover and cook for 4-5 minutes, until the cheese is melted and the bread is golden and crisp underneath.
- Add the lobster and close. Remove the lid. Nestle the lobster chunks onto the mascarpone-covered halves. Press the Gouda halves on top to close the sandwiches. Cook uncovered for another 30-45 seconds to warm the lobster through.
- Rest and slice. Transfer to a cutting board and let rest for 2 minutes before slicing.
Notes
- Use butter-poached lobster for the best texture (get all my tips for butter poaching here). The lobster goes into the sandwich at the very end - it only needs 30-45 seconds in the skillet to warm.
- Don't skip the 2-minute rest. It lets the filling set so the sandwich holds its shape when you slice it.
- The mascarpone filling can be made up to 2 days ahead. Keep it covered in the refrigerator and let it come to room temperature for 10 minutes before spreading.
- This recipe makes 2 standard sandwiches. In the photos and video, I built one oversized sandwich on two giant sourdough slices - same method, just scaled to one that we split in half and shared. Each half was easily the size of a whole sandwich (normal-human-sized 😉
- Prep Time: 7
- Cook Time: 8
- Category: Easy Recipe
- Method: Grill or Stove Top
- Cuisine: American