Friday, July 9, 2010

Dinner And Desert: Lobster Grilled Cheese And Fresh Cherry Sauce

Dinner tonight... Omg - yum! Photos and recipes via Kevin of Closet Cooking

Rainy night, jazz on low, cheap German wine in hand, delicious food, family at the table= nice evening

Lobster Grilled Cheese Sandwich

by Chef Chris Mills
(makes 4 sandwiches)

1 pound lobster (cooked, shelled and diced)
1/4 pound brie (diced)
1/4 cup mayonnaise
1/2 teaspoon tarragon (chopped)
2 green onions (sliced)
1 tablespoon grainy mustard
1 clove garlic (chopped)
1/2 lemon (juice)
salt and pepper to taste
8 slices bread
4 slices cheddar cheese
salted butter (room temperature)

1. Mix the lobster, brie, mayo, tarragon, green onions, grainy mustard, garlic, lemon juice, salt and pepper in a bowl.
2. Butter one side of each slice of bread and assemble sandwiches with the buttered sides of the bread facing out and fill with a slice of cheese and a quarter of the lobster mixture.
3. Grill until the bread is golden brown on both sides and the cheese is melted on the inside.

Sour Cherry Compote

(makes 2 cups)

2 cups sour cherries (stemmed and pitted)
1/2 cup sugar
1/2 cup water
1 tablespoon cornstarch
1/2 lemon (juice)

1. Bring everything to a boil in a sauce pan and boil for 2 minutes while stirring.
2. Strain the cherries from the liquid, set the cherries aside and simmer the liquid until it thickens, about 2-3 minutes.
3. Remove from heat and mix the cherries back in.
4. Let cool and enjoy. (Spoon over vanilla ice cream)

The only changes that I made was to use red onion in the place of green onion and regular, sweet-fresh cherries instead of sour cherries. Both dishes turned out better than delicious!!!

1 comment:

  1. oh my, this looks amazing. bookmarking to save for later!


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