Summer Recipe Series with Jenny Johnson presented by the BCAE. Chef and Owner Paul Barker of Pauli’s in the North End shows Jenny Johnson how to make a delicious summer treat, a lobster grilled cheese sandwich.
Directions: In a medium bowl, stir together 7 0z of fresh knuckle and claw meat, 1/4 teaspoon of mayo, 1 quartered lemon twist. Add a pinch of salt and pepper and sprinkle some parsley. Preheat the pan over a medium heat. Generously butter both sides of the club white bread. Place bread face-down onto a pan and add 2 slices of American cheese on each slice, and add the lobster to one slice. Grill until lightly browned and flip over. Continue grilling until cheese is melted.