Butter-Poached Lobster and Crab Sourdough Melt

This butter-poached lobster and crab sourdough melt is the ultimate seafood indulgence. Sweet lobster chunks and lump crab are folded with tarragon mayo, Old Bay, and a blend of Gruyère and Fontina, then piled onto sourdough and toasted in chive butter until golden and molten.

Every bite is a crunchy, creamy, briny celebration of New England flavors. Perfect for a special dinner or a decadent weekend lunch.

A seafood melt that feels both luxurious and comforting. The combination of tender lobster, sweet lump crab, and melty cheese on crispy sourdough is irresistible.

The Old Bay adds a subtle warmth, while the tarragon mayo brings brightness. This recipe comes together quickly and delivers a restaurant-quality sandwich right at home.

Ingredients

Why this recipe works

The butter-poached lobster stays tender and sweet, while the lump crab adds delicate texture. Folding them with mayo and cheese creates a rich, cohesive filling that doesn't dry out during cooking.

The chive butter on the outside of the bread creates a crisp, golden crust that contrasts beautifully with the molten interior.

Using a cast-iron skillet ensures even heat distribution, so the bread toasts evenly and the cheese melts fully.

Cooking at 360°F (182°C) for 3 minutes per side gives the perfect balance of browning and melting without overcooking the seafood. The result is a sandwich that is crunchy on the outside and lusciously creamy on the inside.

Notes and substitutions

Use the best-quality lobster and crab you can find. Fresh or frozen lobster tail works well; just chop it into bite-sized pieces. Jumbo lump crab meat is ideal because it holds its shape. If you can only get claw meat, that's fine too. The lemon tarragon mayo can be store-bought or homemade.

Gruyère and Fontina melt beautifully and have complementary flavors. If you prefer a sharper taste, substitute white cheddar. The sourdough should be thick and sturdy enough to hold the filling. A rustic country loaf also works. For the chive butter, use unsalted butter so the salt level stays balanced.

• lobster tail: lump crab meat (use 7 oz total and skip the lobster)
• lemon tarragon mayo: 3 tbsp regular mayo + 1 tsp lemon juice + 1 tsp chopped fresh tarragon
• chive butter: 2 tbsp softened butter + 1 tsp minced fresh chives
• Gruyère: white cheddar or provolone

Equipment

• Cast-iron skillet
• Mixing bowl
• Rubber spatula
• Butter knife
• Cutting board
• Chef's knife