A decadent Asparagus, Brie and Lobster Grilled Cheese sandwich with Celery Seed Butter and Preserved Lemon. Perfect for spring!
Course Lunches
Cuisine American
Essential Ingredient Asparagus
Prep Time 10 minutesminutes
Cook Time 10 minutesminutes
Total Time 20 minutesminutes
Servings 4people
Calories 384kcal
Ingredients
2tablespoonssalted buttersoftened
2tablespoonsmayonnaise
1/2teaspooncelery seed
2165g pkgbest quality Brie cheese
4 smallcooked lobster tails
12cooked asparagus spears
1/4teaspoonfine sea salt
1/2teaspoonfreshly ground black pepper
8slicesrustic country bread
2preserved 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.