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How to Make a Kennebunkport Lobster Grilled Cheese Sandwich
This indulgent sandwich combines buttery grilled bread, creamy cheeses, and succulent lobster meat for a coastal Maine spin on a grilled cheese.
Ingredients
- 4 slices thick sourdough or country white bread
- 2 tbsp butter softened
- 1 tbsp mayonnaise optional for added crispiness
- 1 cup cooked lobster meat roughly chopped (claw and tail)
- ½ cup shredded mozzarella cheese
- ½ cup grated fontina or Havarti cheese
- ¼ cup cream cheese softened
- 1 tsp lemon zest
- 1 tsp chopped chives or parsley
- Pinch of Old Bay seasoning optional
Instructions
- In a small bowl, mix the lobster with cream cheese, lemon zest, chives, and a pinch of Old Bay (if using).
- Butter the outsides of the bread slices. Optional: spread a thin layer of mayo on the outside for extra crisp.
- On the unbuttered side of one slice, layer mozzarella and fontina, followed by the lobster mixture, then top with more cheese.
- Place another slice of bread on top, buttered side facing out. Repeat for the second sandwich.
- Heat a non-stick skillet or griddle over medium-low heat. Grill sandwiches 3–4 minutes per side, pressing slightly, until golden brown and the cheese is melty.
- Slice in half, serve warm, and enjoy the buttery lobster goodness!
Notes
- Fresh lobster is best, but frozen (thawed and well-drained) works too.
- Try brie or gruyère for extra decadence.
- Serve with tomato bisque, kettle chips, or a light arugula salad.
Nutrition
Calories: 610kcalCarbohydrates: 28gProtein: 34gFat: 42g