In May 2000, when Connor turned nine, we took a family trip to the east coast; Newport, Rhode Island, New Hampshire (including the Ben & Jerry’s factory), Philadelphia, New York City (Statue of Liberty, Broadway, the Empire State Building, Times Square, etc.), Washington D.C. (Smithsonian, White House, Capital, all the monuments, etc.), Colonial Williamsburg, Arlington National Cemetery, and Mount Vernon. The highlight of that trip for Connor – and about the only thing he remembers, besides celebrating his birthday – was his first taste of lobster (Yes, that is the actual moment in the photo above)! He immediately fell in love and ate lobster at every meal it was available for the rest of the two-week vacation. His happiness came to a screeching halt when we arrived back in Arizona and he learned that lobster was a seriously special treat, not an everyday staple, like say, peanut butter and jelly sandwiches.
He still loves his lobster and I know that when he sees this post, he’ll be begging me to make it for him when he comes home this summer. I love him to pieces, so I will!
The other guilty pleasure I want to show you is this fabulous vintage grocery store scale I purchased on Thursday at Sweet Salvage. Isn’t it amazing!?! It obviously needs to be calibrated… or maybe I’ll just let it be.
Back to the lobster … I read an article about this over-the-top sandwich made by the Devilicious Food Truck from San Diego, California and had to try and copy it at home. It was a major success!
Lobster Grilled Cheese Sandwich with Caramelized Onions
4 tablespoons unsalted butter, room temperature and divided
1 tablespoon olive oil
1 large sweet onion, peeled and thinly sliced
1 garlic clove, peeled and minced
Salt and freshly ground black pepper
2 ripe Roma tomatoes, sliced
1/2 teaspoon Italian seasoning
2 fresh sourdough rolls
6 thin slices Fontina cheese
6 slices mozzarella or burrata cheese
1 cup poached lobster meat, thinly sliced
Melt 1 tablespoon of the butter in a large skillet, over medium-low heat, add the oil and increase the heat to medium-high. Add onions and sauté over medium heat until onions are translucent, about 10 minutes. Season with salt and pepper, then add the garlic and continue to cook over low heat, stirring occasionally, until the onions caramelize.
Season the tomato slices with salt, pepper, and the Italian seasoning; then near the end of the onion caramelizing time, place the tomatoes on top of the onions to heat through.
Remove onions and tomatoes to a plate and set aside. Do not wash skillet.
Horizontally slice the ends off the rolls, discard the ends and then slice the remaining center section of the rolls in half horizontally.
Top two halves of the 4 slices of bread with 3 slices of Fontina on each. Top with onions.
Place lobster on next, dividing between the two sandwiches. Place the tomato slices and mozzarella on the top.
Use half of the remaining 3 tablespoons softened butter and spread on one side of the remaining 2 slices of the bread an place on top, buttered side up.
Heat the skillet to medium-high heat and place the two sandwiches in the pan, buttered side down. While the sandwiches are in the pan, use the rest of the butter and spread on the top side of each sandwich. Cook until the bottom side is golden brown, then use a spatula to carefully turn over and cook until the other side is golden brown and the cheese is hot and melted.
Remove to a cutting board and cut each sandwich in half on a slight diagonal, serve hot.
Makes 2 sandwiches