|This is Dave convincing you that you will love it. Also it was a very hot day... ergo no shirt.|
LOBSTER + BRIE GRILLED CHEESE
1 Lobster, cooked, meat carefully pulled out (no shell shrapnel, please!) and chopped. Fine, chunky - it's your call
1 Tbsp. Mayo
1/2 cup grated Cheddar
Brie - brie is sold in so many different sizes, I can't tell you how much you need. But more is best.
Sourdough Bread, 4 relatively thin slices.
2. Cut slices of the brie and lay them out on 2 slices of bread. For the sake of your future happiness, don't leave too many gaps!
3. Spread the lobster mixture on the other 2 slices of bread. Put the sandwiches together.
4. Heat some butter and a wee bit of olive oil in your best, biggest skillet. Right before the butter turns brown, set your sandwiches in. At this point I like to spread a bit of butter on the top, so I'm not relying solely on pan-butter when I flip these bad boys. Also, if you have something heavy nearby to weigh these babies down with, do it. I like to heat up another frying pan, and (using oven mitts) sit it on top and push it down for a few seconds.
see all that marvelous gooey-ness being all.... gooey.
|Butter on one side|
*tip: in the Restaurant, when asked "salad or fries?" Dave automatically said fries, as is correct. However, it was, just this once, possibly a mistake. This sandwich is insanely rich and creamy - a small side salad is definitely a good idea!*