Brown Butter Lobster Grilled Cheese
An indulgent, elevated take on a classic comfort food featuring succulent lobster meat tossed in nutty brown butter, layered with melted Gruyère and Fontina on thick-cut brioche.
Equipment
- Skillet or frying pan
- Small saucepan
- Spatula
- Cheese grater
Ingredients
Lobster Filling
- 3 tablespoons unsalted butter — for browning
- 8 ounces cooked lobster meat — roughly chopped (tail, claw, or knuckle meat)
- 1 clove garlic — minced
- 0.5 teaspoon lemon zest — freshly grated
- 1 tablespoon fresh chives — finely chopped
- 0.25 teaspoon black pepper — freshly cracked
Sandwich Assembly
- 4 slices brioche bread — thick-cut (sourdough can be substituted)
- 1 cup Gruyère cheese — freshly grated
- 1 cup Fontina cheese — freshly grated
- 2 tablespoons salted butter — softened to room temperature
Lobster Filling
| 3 tablespoons | unsalted butter | for browning |
| 8 ounces | cooked lobster meat | roughly chopped (tail, claw, or knuckle meat) |
| 1 clove | garlic | minced |
| 0.5 teaspoon | lemon zest | freshly grated |
| 1 tablespoon | fresh chives | finely chopped |
| 0.25 teaspoon | black pepper | freshly cracked |
Sandwich Assembly
| 4 slices | brioche bread | thick-cut (sourdough can be substituted) |
| 1 cup | Gruyère cheese | freshly grated |
| 1 cup | Fontina cheese | freshly grated |
| 2 tablespoons | salted butter | softened to room temperature |
Instructions
-
In a small saucepan over medium heat, melt the unsalted butter. Continue to cook, swirling the pan occasionally, until the butter foams and brown specks begin to form at the bottom. It should smell nutty.
~5 minWatch the butter closely once it starts foaming, as it can go from browned to burnt very quickly. -
Reduce the heat to low. Add the minced garlic and cook for 30 seconds until fragrant. Stir in the chopped lobster meat, lemon zest, and black pepper. Toss gently until the lobster is warmed through and coated in the brown butter. Remove from heat and stir in the chives.
~3 minDo not overcook the lobster, you only want to warm it through to prevent it from becoming rubbery. -
In a medium bowl, toss the grated Gruyère and Fontina cheeses together to combine evenly.
~2 minAlways grate your own cheese from a block; pre-shredded cheeses are coated in anti-caking agents that prevent smooth melting. -
Spread the softened salted butter evenly on one side of each bread slice.
~2 minAlternatively, you can use mayonnaise on the outside of the bread for a crispier, more evenly browned crust. -
Place two slices of bread, butter-side down, on a clean cutting board. Layer a quarter of the cheese mixture on each slice. Top evenly with the warm brown butter lobster mixture. Add the remaining cheese on top of the lobster, then close the sandwiches with the remaining bread slices, butter-side up.
~2 minUsing a slotted spoon to transfer the lobster helps drain excess butter so the sandwich doesn't become soggy. -
Heat a large skillet or frying pan over medium-low heat. Place the sandwiches in the pan and cook until the bottom bread is golden brown and the cheese begins to melt, about 4 to 5 minutes.
~5 minCover the pan with a lid during the first few minutes to help trap steam and melt the cheese faster. -
Carefully flip the sandwiches using a wide spatula. Cook for another 3 to 4 minutes until the second side is golden brown and the cheese is completely melted. Remove from heat, slice in half, and serve immediately.
~4 min
Tips & Storage
- For an extra layer of flavor, lightly toast the inside of the bread slices before assembling.
- If you want a slight kick, add a pinch of cayenne pepper or red pepper flakes to the brown butter mixture.
- Brie or Havarti can be substituted for Fontina if desired.
- Storage: Grilled cheese is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat or in an air fryer to re-crisp the bread.