Lobster Quattro Formaggi Toasties

Charmaine Lu -

  • 4 cooked lobster tails, meat picked
  • 50g butter
  • 2 tbsp flour
  • 300ml milk
  • 50g each grated cheddar, parmesan, gruyere and mozzarella
  • Pinch of nutmeg
  • 8 thick slices of sourdough
  • 6 tbsp quality mayo
  • Salad and pickles, to serve
  • Melt the butter in a pan and stir in the flour to make a roux. Gradually add the milk, whisking all the time, until a smooth sauce forms. Cook for 5 mins to thicken, then stir in the cheeses, nutmeg and some seasoning. Stir to melt, then fold in the lobster meat. Leave to slightly cool.
  • Spread the bread slices on both sides with mayo, then make 4 generously-filled sandwiches with the lobster mixture. Heat the oven to 160C, and heat a large ovenproof pan on the hob. Fry the sandwiches for 2-3 mins on each side, then transfer to the oven for 5-10 mins or until the filling is piping hot. Serve with pickles and salad - divine!
20 mins
4 serving