I Tried the Lobster Grilled Cheese That Everyone’s Obsessed with and It Definitely Lived Up to the Hype

With all of its ooey, gooey cheesiness, it’s hard not to love everything about a grilled cheese sandwich. Known for its many variations of ways to be enjoyed — from a classic grilled cheese paired with a creamy tomato bisque to those with a twist like the pizza grilled cheese — I’d be shocked to hear anyone say they haven’t found a favorite way to have it yet.

Though I personally have a soft place in my heart for the classic version of the nostalgic eat, I may have found a new and improved spin on it to take its place: the Lobster Grilled Cheese. Posted on chef and YouTuber’s Matt Price’s Instagram @_mrmakeithappen_, the tutorial of this sandwich left me wanting more. Adding a new texture plus more flavor to the mix, I immediately knew I had to give this one a try.

Get the recipe: Lobster Grilled Cheese

To start, you will need a 6-ounce lobster claw and knuckle or tail, diced. Place a medium-size pan on a stovetop on medium high, adding 2-3 tablespoons of butter with 2 tablespoons of garlic paste. Once the butter has melted down and blended with the garlic paste, add your diced lobster meat into the pan. Season to taste with Old Bay seasoning and sprinkle in 2-3 tablespoons of parsley.

After your lobster is finished cooking, set aside while you toast the bread of your choice. Matt used jalapeño cheddar bread, but I opted to use sourdough. Add two slices of bread to a heated pan with a bit of melted butter, placing two slices of havarti cheese on one half and two slices of smoked Gouda on the other. Then, add your buttered lobster on top of one bread, topping with the second slice. Toast until golden brown and cheese is melted.

I’m not a huge fan of pairing seafood with bread, but this recipe definitely changed my mind. I really enjoyed the lobster grilled cheese for many reasons, but most importantly, the smoked Gouda cheese really set this apart from any grilled cheese sandwich I’ve ever had. The addition of the fresh, well-seasoned lobster married between the toasted-to-perfect sourdough bread also made this remarkably delicious. To be honest, I see myself making this again often because it was just that dang good.

1. It may take a while for your cheese to melt. If you’re not familiar with using Gouda cheese in a recipe, you may find yourself frustrated as it doesn’t melt down as easily as other cheeses. Have patience and give a little bit of time.
2. Go for the sourdough bread. Though you can use any bread you’d like, I used sourdough for this because it’s my favorite to make grilled cheese with. I love the texture and how it takes the sandwich to the next level for my tastebuds.