Lobster Grilled Cheese

 

It’s funny how one small thing can snowball into a day's worth of work. I succumbed to a sale on lobster tails at my local market. I bought three of them, and when I got home, I wondered what the heck I was going to do with these. The first one I cooked in the air fryer. Lobster perfection. The second I turned into lobster salad, also delicious. The third I used in a grilled cheese sandwich, unusual, right? I had read an article about a guy who made a lobster grilled cheese sandwich, and being a fan of both lobster and grilled cheese I wanted to give it a try. The bread that this concoction was on was jalapeño cheese bread, so before I could even make my sandwich, I had to bake a loaf of bread. Honestly, it took me until 2 o’clock in the afternoon (I’d arisen at 8 AM) to make one sandwich.  It was a good one, even though for the most part, it was a breeze to put together. I’ve heard that sourdough is a tasty replacement for the jalapeño cheese bread, so if you’re interested in trying this, I would certainly consider going that route.

Lobster Grilled Cheese 

 1 6-oz. lobster tail, diced

2-3 T. butter

2 T. garlic paste

Old Bay seasoning

Fresh chopped parsley

Jalapeno Cheese Bread

2 slices Havarti cheese

2 slices smoked Gouda cheese

 Place a medium-size pan over medium high heat. Add butter and garlic paste. Once the butter has melted down and blended with the garlic paste, add diced lobster meat. Season to taste with Old Bay seasoning and parsley.

 After your lobster has finished cooking, set mixture aside.

 Place two slices of bread into a heated pan with a bit of melted butter, placing two slices of Havarti cheese on one half and two slices of smoked Gouda on the other. Then place reserved lobster mixture on top of one piece of bread, topping with the remaining piece. Toast until golden brown and cheese is melted.

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Butter Dip Cheddar Bay Biscuits

The week before last, on March 3rd to be precise, I made the recipe for Butter Dip Biscuits. Ever since then I have been obsessed with these delicious, super easy-to-make biscuits. Something told me that the recipe would be a trifle forgiving if I wanted to play around with it, so I did. I decided that I wanted to make the very popular Cheddar Bay Biscuits (The Red Lobster copycat) in Butter Dip Biscuit form. Success! Like the plain variety, these are crunchy on the top, chewy on the bottom and sides, and fluffy in the middle. Next up, I’m going to try a sweet version. In the meantime, you have to try one of these recipes.

Butter Dip Cheddar Bay Biscuits

½ c. (one stick) butter
2½ c. flour
1½ T. granulated sugar
1 T. aluminum free baking powder
1½ t. salt

¼ t. garlic powder

¼ t. onion powder

¼ t. Old Bay Seasoning

1 t. dried parsley flakes
1 c. shredded extra-sharp cheddar cheese

1¾ c. of buttermilk

Preheat oven to 450°F.

Place stick of butter into an 8” x 8” microwave-safe baking dish. Microwave for one minute until butter has melted; set aside.

In a medium bowl mix together flour, sugar, baking powder, salt, garlic powder, onion powder, Old Bay, and cheese. Make a well in the center and pour in buttermilk. Stir with a fork until a loose, sticky dough forms. Pour biscuit dough into baking dish, on top of the melted butter. Smooth out the top as well as you can and cut the dough into nine squares using a sharp knife (this will help with cutting later when they are done).

Bake for 20 to 25 minutes, rotating the dish once during baking.

These can be stored on the counter, covered, for up to two days. They will last for a week if stored in the refrigerator. You can freeze them for up to three months.

 

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