Harbour YVR knows how to take comfort food up a notch, like with their decadent Lobster Grilled Cheese. Of course, this rowdy Commercial Drive oyster bar found a way to add shellfish to a diner classic. Chef Mushfek Shaikh shared the recipe with us so you can make this simple yet luxurious dish at home. With ooey, gooey, melted cheese and buttery lobster, this isn’t the grilled cheese of your childhood. It’s all grown up!
Lobster Grilled Cheese
Ingredients:
To poach the Lobster Tail
- A pot of water
- A teaspoon of Whole Peppercorns
- A Bay Leaf
- Salt
- A couple of lemon wedges
To assemble the Grilled Cheese
- 2 slices of good-quality Sourdough
- 2 slices of a Sharp Yellow Cheddar
- Four slices of Tomato, seasoned with Salt and Pepper
- 1 tsp of room temperature Butter
- 1/3 Cup Cream
- 4 oz of Lobster Meat
- 1 tsp chopped Chives to garnish
Directions:
To poach the Lobster Tail
- Bring a pot of water to a boil, seasoned with a teaspoon of whole peppercorns, a bay leaf, salt, and a couple of lemon wedges.
- Once your water is boiling, Boil your lobster tail for 7 minutes, and, once bright red and fully cooked, drain and immediately place in an ice bath. This will stop the cooking process and prevent the lobster tail from overcooking.
- Once your lobster tail is done cooking, and fully cooled, Place your lobster tail on a clean cutting board suitable for seafood. Put the lobster tail on its side, and push down on it with your palm, and you will hear a crack.
- Once cracked, turn the lobster tail to a natural position, and cut along the middle of the shell, and you can slowly pull out the tail.
- Rough chop your Lobster Tail and weigh out what you need, and you can save the rest for another dish, such as a Creamy Lobster Pasta.
To assemble the Grilled Cheese
- First, grab a pan/ Skillet that is appropriately sized, and slowly bring it up to heat. Butter your pieces of sourdough and place on pan.
- Place the cheddar on top of the slices of sourdough. Place seasoned tomatoes.
- In a separate pan, heat up your cream. Once your cream is boiling, add your lobster and allow the mixture to reduce. The lobster is already cooked, so this should only take 90 seconds, tops.
- Pour lobster and cream mixture over the tomatoes. Place the other slice of sourdough over the creamy lobster and tomatoes, and ensure the slices of sourdough are sufficiently toasted to golden brown.
- Place on a cutting board, and cut in half diagonally. Garnish the inside of the grilled cheese with chives, and get ready to indulge.
