-recipe courtesy of The Gingerman Social Eatery, Oakville
Lobster Grilled Cheese & Sweet Potato Fries
2 slices rye bread
3 oz. (90 g) fresh chopped lobster tail and claw meat
3 oz. (90 g) grated cheddar, mozzarella and jack cheese
1 tbsp (15 mL)Dijon spread (recipe below)
1 tbsp (15 mL) butter or margarine
salt and pepper to taste
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) mayonnaise
1 tbsp (15 mL) honey
Baste sliced rye with Dijon spread. Gently toss lobster and cheese together and distribute evenly over one slice, cover with second slice. In a heavy skillet at medium heat, melt half the butter, lay sandwich in center of pan and allow to cook until golden brown. Add remaining butter and cook the other side. Finish in a 350°F oven for 10 minutes, or until the cheese is melted.
Sweet potato frites
Peel sweet potato and cut into ¼-inch lengths. In a heavy skillet, add 2 cups (500 mL) vegetable oil and heat to 275°F.Blanch frites for four to five minutes, remove from oil and allow to drain on paper towel. Allow frites to cool completely before re- frying. After cooling, raise oil temp to 350°F and fry until floating and golden brown,approximately three to five minutes.