Lobster Grilled Cheese with Chipotle Aioli

Set a medium sized pan on medium to high heat. Add 1 tbsp butter and Rock Harbour spiny lobster tail meat. Cook for about 5 minutes, until no longer translucent, then transfer lobster meat onto a small tray to cool.

Grate all 3 cheeses into a bowl mix to combine, set aside. For Chipotle Aioli: add mayo, garlic, chipotle, lemon juice and salt to taste into a small bowl, stir to combine. Set aside.

Now that the lobster is cooled, dice up the larger pieces so that they are relatively uniform in size and place inside a bowl.To lobster, add 3 tbsp of the Chipotle Aioli along with additional diced chives, lemon juice and stir to combine. Add salt to taste.

Slice up the rustic bread into 4 slices and lay open. Slather the chipotle sauce on all the open slices. Then add a good layer of the mixed grated cheese to all slices. Then add your lobster filling to two of the slices and close them up with the others creating two sandwiches.  Add 3 tbsp of the remaining butter to the outside of each sandwich.

Using a large pan on medium to high heat, add 1 tbsp. butter to melt and place your sandwiches inside the pan. Turn down the heat to a medium and gently allow it to cook for 7-8 min per side so the cheese has time to melt without the bread over browning!

Flip sandwiches over and cover with a lid to allow it to gently steam at the same time. This will help the cheese to melt. You will notice it started to ooze out the sides. Take the lid off, allow the cheese to crisp up on the bottom, that’s when you know it’s ready!

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