Lobster and truffle grilled cheese sandwiches. I recently wrote about the lobster and truffle grilled cheese at Pamplemousse Grille in San Diego and promised a home version. Well, here they are… We used more lobster and butter poached it, because, well, all lobster is better butter poached. Unfortunately, the truffles we had access to weren’t nearly up to the quality of those used by Pamplemousse. We shaved an entire black Oregon truffle onto these sandwiches so that there was a full layer on each, but the flavor still wasn’t there. Next time, we need better truffles, or to add a truffled cheese or other source of flavor. Still a fantastic appetizer, just a bit different. Here’s how we did it:
Start with two 1.25-1.5lbs lobsters and butter poach them per Thomas Keller’s method (or just steam them, particularly if you want less butter). Butter one side of 8 slices of sandwich bread with the crusts cut off. Layer four pieces of bread (buttered side down) with 1/8 inch thick slices of cheese. We liked Comté best, but I bet a number of good cheeses work here. If you’re truffles are weak, you might want to go with an Italian truffled cheese. Next, shave truffles on each piece to taste. If you don’t have access to truffles, try the afore mentioned truffle cheese plus a drizzle of truffle oil, or even use truffle butter in place of regular for the sandwiches. Finally, add a layer of cheese, then cover with bread, butter side up. With the bottom of a skillet, flatten the sandwich firmly. Repeat for the remaining sandwiches. In a skillet over medium heat, melt a tablespoon of butter then add two of the sandwiches. Cook to golden brown on each side, then transfer to a 250 degree oven and repeat for the second batch. If the second batch comes out of the pan with the cheese not yet melted, transfer them to the oven as well until to melt. That’s it. Cut into triangles and serve, preferably with a good Champagne like this 2000 Bollinger Grande Année which is a gorgeous wine and great match for this dish.