Hub Cooking Club: Lobster Grilled Cheese

The Hub Today’s Anna Rossi is cooking up a delicious New England comfort good — lobster grilled cheese – with Chef Andre Boudreau. Lobster Grilled Cheese By: Block Island’s East Light Delights  Ingredients:   2 slices thick cut sourdough bread (avoid the artisan type. It’s too crusty. You may as well sandblast the roof of your mouth. You want a soft sourdough 4 slices American cheese (2 for each side) 3 garden fresh tomato slices 3-4 strips of good quality bacon: go for applewood smoked (you won’t regret it!) Tomato slices  Cooked Lobster – as much as you want! 1/4 cup of butter that is then clarified best to melt it and put it in a small container and cool until it hardens, then just lift the solid off the top. 2  Tablespoons of butter (1 for each side of the bread before grilling. Never skimp on the butter. Coat every surface of the sourdough. Then go back and do it again. Carmelized butter is what makes this so fantastic on the outside) Chipotle Mayo: 1/4 cup puréed Chipotle’s in adobo 3/4 cup of Hellman’s mayo, the heavy mayo if you can find it 1/8 cup of melted dels frozen lemonade or any lemonade in the cooler section: substitute juice of one whole lemon with 1 tablespoon of light Karo syrup •Pinch of cinnamon •Pinch of sugar 2 pinches+ of light or brown sugar Mix thoroughly let sit for at least an hour or overnight.  Process:  In a pan, warm up cooked lobster in butter Then, add cooked bacon (just for flavor)  Butter bread and add to another frying pan on medium heat Add 4 slices of American cheese  Add lobster meat once bread is grilled on both sides  Add Bacon  Add Tomato  Serve.