Lobster! Who doesn’t love lobster? We’ve had three memorable lobster meals in our motorhome in Utah (what?!), Maine, and Colorado. I’ll tell you about all three, and share the recipe for the last one, a lobster grilled cheese sandwich.
When we got our first motorhome in 2002, one of our first RV trips was to Moab, Utah. Our dear friends Russ and Rhenee Fadling met us there with their 5th wheel. To celebrate the occasion, they ordered live Maine lobster. We felt certain we were the only ones within hundreds of miles enjoying such a delicacy in the Utah desert. It was a delicious, memorable meal. You, too, can have such a feast by ordering live Maine lobster online and following their directions.
Fast forward 16 years, when we finally made it to Maine. We had lobster at least 10 times in the 12 days we were there. All of the meals were wonderful, and one of them was a to-go meal we picked up at a The Happy Clam Shack near Bar Harbor. The smoked lobster, clams, and corn on the cob we enjoyed in the motorhome was absolutely fantastic. Since we don’t travel with a smoker, we are not likely to repeat this one in the RV. If you ever find yourself in Bar Harbor, be sure to have the smoked lobster at the Happy Clam Shack.
The last one was inspired by the lunch we had at the Side Street Cafe in Bar Harbor. It was a lobster melt, which is a grilled cheese sandwich stuffed with lobster. It was the best use I’ve ever encountered for gluten-free bread. Since it seemed like a straight-forward use of lobster, I decided to copy it. I experimented with this sandwich six times before I got close with this recipe.
Here’s a link to show you how to boil, steam, bake, broil and grill lobster. https://www.mainelobsternow.com/cooking/how-to-cook-lobster-tails. I tried broiling, baking and steaming the lobsters. I liked them best steamed. (I also used precooked lobsters from a grocery store that shall remain anonymous. Ick!)
We sampled Muenster and cheddar cheese, and had a slight preference for Muenster. Putting the lobster between two slices of cheese helps keep the lobster in place.
Active time: 20 minutes Total time: 30 minutes
- Kitchen shears or sharp knife
- Griddle pan (recommended) or skillet
- Other needs depend on the method used to cook the lobster. See link above.
- 2 lobster tails, cooked
- 2 tbsp (that’s a guess) mayonnaise
- 2 tbsp butter, softened
- 4 slices bread (gluten-free or regular)
- 4 slices Muenster or cheddar cheese
- salt and pepper
Prepare lobster tails according to directions at https://www.mainelobsternow.com/cooking/how-to-cook-lobster-tails. (Steaming is easiest and produces the best results in my opinion.) Run cold water over them or cool in refrigerator until they are okay to touch. Use kitchen shears or a sharp knife to slice through the lobster shell. Cut lobster into bite-sized pieces, removing the orange membrane if it’s tough.
If you use a griddle, straddle it over two burners. Melt 1 tablespoon of butter over each burner on medium heat. Spread mayonnaise on one side of each slice of bread. Put all four slices of bread mayo side down in the melted butter. Top each piece of bread with a slice of cheese. Arrange lobster on two of the slices of bread. When the cheese is melted and the bread is browned, top the lobster with the remaining two bread slices to complete the sandwich.