Lobster and Bisque Grilled Cheese

Luxurious cheeses, buttery lobster, and a rich bisque. Now this is a real grilled cheese!!

Done in 1hr

Serves 2

Dish by Tom Jackson

Ingredients

For the bisque:

lobster shells

1onion (diced)

1celery (diced)

1carrot (diced)

2tbsp tomato purée

250mlwhite wine

3bay leaves

5black peppercorns

3coriander seeds

1vegetable stock cube

300ml water

For the lobster:

pre-cooked lobster meat

100gunsalted butter

1garlic clove (minced)

15gparsley (finely chopped)

For the grilled cheese:

2 sliced ofsourdough bread

butter

20g grated cheddar

3 slices ofport salute cheese

20ggrated parmigiano reggiano

garlic and herb butter lobster

We're big fans of sandwiches here at Twisted, and the Grilled Cheese reigns ruler of them all. Grilled Cheese's shouldn't be boring – in fact, they should be filled with your wildest dreams. Believe us, this Lobster and Bisque Grilled Cheese will satisfy all your cravings from the moment you take the first bite!

Method

Start by making the bisque: May seem a bit complicated, but I promise this is so simple!!

Take your lobster shells, and fry them off in some olive oil for a few mins in a saucepan. Then, add in your diced veg. Cook off for another 5 mins or so them add your tomato purée. Cook for another 5 mins

Once everything has softened a bit, and bits of fond start to stick to the bottom of the pan, add you white wine to deglaze, and cook for a couple mins. Add your bay leaves, peppercorns and coriander seeds, before adding your stock, and mix well, scraping the bottom.

Leave on a low simmer for a minimum of 30mins.

Seasoning the lobster: Although pre-cooked, we want to add flavour to the lobster, so add your butter, garlic and parsley to a small pan, and add your lobster once the butter starts to bubble. Cook the lobster in the butter for a couple mins and pour everything in a bowl to avoid overcooking.

Now the fun bit! Butter both sides of your bread, and place one slice in your pan. Cover with a layer of your grated cheddar and port salute, followed by the lobster and butter, and a generous handful of parmigiano reggiano. Slap on that final slice of bread, and flip one the bottom has become golden and crispy. Do this until you're grilled cheese is ready to eat!

Take your bisque, and pass it through a fine strainer (or sieve). If a bit thin, reduce in a small saucepan by about half, until glossy and slightly thicker.

Pour your bisque into a cute bowl, cut your grilled cheese in half, and get to dipping!!

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Tom Jackson

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Originally hailing from Birmingham, England and with a culinary heritage sprawling around Britain, Tom, the host of Shelf Life and Alphabetti, is a cook from nowhere that takes inspiration from everywhere. Passionate about the shared food experience and the commonalities between supposedly separate cuisines, Tom showcases broad and thorough references in his cooking and has a particular love for spices. He is also obsessed with pasta salads and is currently waiting for Mr. Naga to get in touch regarding his Ambassadorship.