Lobster Grilled Cheese with Havarti and Watercress

Lobster Grilled Cheese with Havarti and Watercress

Lobster Grilled Cheese with Havarti and Watercress is a sophisticated grown up version of a childhood classic.

Lobster Grilled Cheese with Havarti and Watercress 

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Lobster Grilled Cheese with Havarti and Watercress


  • 1 live Maine lobster (about 1 ½ lbs)
  • kosher salt (as needed for boiling)
  • 8 slice good quality sandwich bread
  • 8 slice Havarti cheese
  • 1 tablespoon minced fresh chives
  • 1 tablespoon lemon zest
  • fresh watercress (to taste)
  • 8 tablespoon unsalted butter (melted)


Cook the lobster: Bring a large pot of salted water to a boil. Add lobster headfirst so it dies almost instantly. Cover and cook until shells are bright red, about 6 minutes. Remove lobster from water and allow it to cool completely. Once cool the lobster will keep, covered in the refrigerator, up to three days.

Make the sandwich: Working with a room temperature, cooked lobster, remove the claws and tail. Crack the shells carefully and remove the meat, keeping it whole and intact as much as possible. Remove the vein in the tail, then slice the tail meat and claw meat into ¼‑inch thick pieces. Set aside. Save the shells and remaining bits of lobster for stock.

Lay four slices of bread onto a clean, dry work surface. Place 2 slices of Havarti onto each slice of bread in an even layer. Divide the lobster meat between all four slices, laying it out in as even a layer as possible. Sprinkle each with chives and lemon zest, top each slice with watercress. Close the sandwiches with the remaining four slices of bread. The recipe can be made to this point a few hours in advance, wrap in plastic and refrigerate.

When ready to serve use a pastry brush to generously brush both sides of each sandwich with melted butter. Cover the bread evenly, going all the way to the edges.

Heat a large non-stick or cast iron skillet over medium heat. Add the sandwiches to the skillet, cheese side down, and saute for 2 to 3 minutes, or until golden brown. Slide them around in the pan a few times during cooking to assure even browning. Turn the sandwiches over and repeat. Do not crowd the pan, work in batches in necessary.

Slice on the diagonal and serve the sandwiches warm.