Asparagus and Lobster Grilled Cheese

An East Coast-inspired Asparagus, Brie and Lobster Grilled Cheese that’s completely decadent and packed with flavour.

Our wedding anniversary is this weekend but we won’t be marking the occasion by dining out. Instead I’ve chilled a bottle of bubbly and we’ll pick out a few live lobsters from our local fish shack.

A springtime Lobster Niçoise Salad is on the menu (my fave!) but since we’re celebrating over few days, I’m stocking ingredients for this Asparagus and Lobster Grilled Cheese, too.

Tender young asparagus, paired with fresh-caught lobster and a salty goat Brie cheese makes this a sandwich worth remembering. It’s crisped up with a Celery Seed Butter and garnished with spicy preserved lemon. Delicious!

Lobster Grilled Cheese

A crusty, miche-style loaf is best for this lobster grilled cheese. You want the bread to be able to stand up to all the fillings that we’re cramming in there.

If you’re baking sourdough these days, that would be perfect choice. This sandwich is also delicious in a split wedge of focaccia!

Let’s talk about the other ingredient. You can use just about any cheese you like, of course. I find a strong goat Brie pairs very well everything and helps to cut the richness of the lobster.

Preserved lemon is optional, but highly recommended. You could also add a little fresh lemon zest to the celery seed butter.

Jamie Oliver taught me that a dab of mayonnaise on the outside of a grilled cheese is superior to butter. It doesn’t burn as quickly and yields a perfectly golden crust on the bread.

I mix my mayo half and half with butter – and add a pinch of celery seeds to bring that beloved lobster roll flavour to the sandwich. Try it! Celery seed butter will be your new favourite condiment.

Today our PM encouraged Canadians to buy lobster and support the fisherfolks and local food sectors. Lobster prices haven’t been this low in a very long time, so this sandwich feels appropriate.

I love to serve my asparagus and lobster grilled cheese with a light, seasonal plate of greens such as my Strawberry, Cucumber and Radish Salad with Pea Shoots.

A bracingly cold Aperol Spritz and a bag of sea salt chips rounds out the meal. And if you’re sitting down to brunch instead, make the spritz a kombucha campari variation.

If the weather is fine this weekend, perhaps Danny and I will move our meal outdoors and picnic on the dock. Whatever happens, we’re toasting the past eighteen years of married bliss. Cheers!

Asparagus and Lobster Grilled Cheese

A decadent Asparagus, Brie and Lobster Grilled Cheese sandwich with Celery Seed Butter and Preserved Lemon. Perfect for spring!
5 from 2 votes
Print Pin Rate
Course: Lunches
Cuisine: American
Essential Ingredient: Asparagus
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 people

Ingredients

  • 2 tablespoons salted butter softened
  • 2 tablespoons mayonnaise
  • 1/2 teaspoon celery seed
  • 2 165g pkg best quality Brie cheese
  • 4 small cooked lobster tails
  • 12 cooked asparagus spears
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 slices rustic country bread
  • 2 preserved lemon rinds cut in thin strips (optional)

Instructions

  • Have all ingredients at room temperature. Preheat a large cast-iron or non-stick skillet over medium-low heat.
  • In a small bowl, cream together the soft butter, mayonnaise and celery seed with the back of a spoon. Cut the Brie into ¼ inch slices, about 16 total – 4 per sandwich.
  • Use a sharp knife to slice the lobster tails in half lengthwise and remove them from the shell. Cut in half lengthwise again; the pieces should be about ½ inch thick. Blot them on a clean tea towel to remove any extra moisture.
  • Trim the asparagus to fit the bread. Season both the lobster and the asparagus lightly with sea salt and black pepper.
  • Spread the celery seed butter evenly on both sides of the bread. Top half the bread with 2 slices of cheese. Pile on the lobster and asparagus, dividing it between the four sandwiches. Sprinkle on the preserved lemon, if using, then top with the remainder of the Brie and finally, the last of the buttered bread. You should have 4 completed sandwich stacks.
  • Using a spatula, carefully transfer the sandwiches to the heated pan. Cook for 5 minutes per side, or until the bread is golden brown and the Brie is melting.Transfer to a cutting board and slice the sandwiches in half. Serve hot.

Notes

Low ‘n slow is the best method for grilled cheese perfection. Don’t rush the process.
About Aimee

Cooking has always been Aimée's preferred recreational activity, creative outlet, and source of relaxation. After nearly ten years in the professional cooking industry, she went from restaurant to RSS by trading her tongs and clogs for cookie cutters and a laptop, serving as editor here at Simple Bites. Her first book, Brown Eggs and Jam Jars - Family Recipes from the Kitchen of Simple Bites, was published in February 2015.

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Comments

  1. Wow! These sandwiches look amazing! Yum!
    18 years already? Congratulations and happy anniversary, Aimée and Danny!

  2. 5 stars
    Delicious! What a fun way to celebrate that we made it to Friday night during this extended time of staying home. I was unable to find asparagus right now so we put in avocado slices on my fresh homremade sourdough bread instead. Thanks again for the inspiration.

  3. 5 stars
    Oh my goodness, this sandwich is a beauty!!!

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