April 8th, 2012
From the book The Cocktail Chef: Entertaining in Style . © 2006, by Dinah Koo and Janice Poon, with wine notes by John Szabo. Photography by Paul Rozario. Published by Douglas & McIntyre, a division of D&M Publishers Inc. Reprinted with permission of the publisher. Click here for more information on this great cookbook!
Preheat a grill pan, heavy-bottomed sauté pan or sandwich maker to medium heat. Place bread slices on a clean, dry work surface and butter both sides. Divide lobster meat into three equal portions and mound on three of the buttered bread slices. Season to taste with salt and pepper and top with the Cheddar. Top each sandwich with another slice of buttered bread. Press gently on each sandwich.
If using a grill pan of a sauté pan, place a sandwich on the hot pan and grill, covered with a tightly fitting pot lid or pressing gently with a spatula, for 2 to 3 minutes. Turn over the sandwich and cook for another 2 to 3 minutes, or until cheese melts, ingredients adhere and both sides are golden. If using a sandwich maker, toast sandwich until cheese is melted and bread is golden, about 5 minutes.