Butter-Poached Lobster and Crab Sourdough Melt Step-by-step instructions

Before you start

Before starting, make sure the lobster tail is chopped and the crab meat is picked over for shells. Remove the chive butter from the fridge to soften.

Shred the cheeses if not already shredded. Have all ingredients measured and ready. Heat a cast-iron skillet over medium heat while you assemble the sandwiches.

Instructions

Mix the Filling

1. 1Prepare the Seafood Filling
   In a mixing bowl, combine the chopped lobster tail, jumbo lump crab meat, lemon tarragon mayo, Old Bay, shredded Gruyère, and shredded Fontina. Fold gently with a rubber spatula until everything is evenly coated, keeping the crab lumps as intact as possible.
   Look for The mixture should be creamy and well combined, with visible chunks of lobster and crab.
   Tip Fold rather than stir to keep the crab lumps from breaking apart.
2. 2Spread the Chive Butter
   Spread the softened chive butter evenly on one side of each sourdough slice. Place the slices buttered-side down on a clean work surface.
   Look for The butter should be soft enough to spread without tearing the bread.
   Tip If the butter is too firm, let it sit at room temperature for 10 minutes.

The seafood mixture should look creamy and well combined, with visible chunks of lobster and crab. The cheese is evenly distributed. The mixture should hold together when spooned but not be too wet.

Toast the Sandwiches

3. 3Assemble the Sandwiches
   Divide the seafood-cheese mixture evenly between two slices of bread, spreading it to the edges. Top with the remaining bread slices, buttered-side up.
   Look for The filling should be piled high but still manageable for flipping.
   Tip Press down gently to help the sandwich hold together during cooking.
4. 4Toast in the Skillet
   Heat a cast-iron skillet over medium heat (about 360°F / 182°C). Place the sandwiches in the skillet and cook for 3 minutes per side, until the bread is golden brown and the cheese is melted and oozing.
   Look for The bread should be deeply golden and crisp, and the cheese should be visibly molten at the edges.
   Safe temperature 145°F (63°C) internal temperature (shellfish)
   Tip Use a spatula to press down lightly after flipping to ensure even browning.

The bread should be golden brown and crisp, and the cheese should be visibly melting and bubbling at the edges. The kitchen will smell of butter and toasting bread. The sandwiches should be easy to lift with a spatula.

Serve Hot

5. 5Rest and Slice
   Remove the sandwiches from the skillet and let them rest for 2 minutes on a cutting board. Slice in half and serve hot.
   Look for The filling should be set enough to hold its shape when sliced.
   Tip A sharp serrated knife works best for cutting through the crispy bread.

After resting, the sandwiches should hold their shape when sliced. The filling should be molten but not runny, and the bread should remain crunchy.

Serve immediately while hot. Take a moment to check the color, texture and aroma before you move on to the next step.

Common mistakes

Avoid overfilling the sandwiches, as they will be hard to flip. Use a spatula to support the sandwich when turning. Do not cook over high heat, or the bread will burn before the cheese melts.

If the skillet gets too hot, lower the heat slightly. Let the sandwiches rest before slicing to allow the cheese to set slightly.

How to tell it’s done

The sandwich is done when the bread is deep golden brown and crispy on both sides, and the cheese is fully melted and oozing out of the edges.

To be safe, the internal temperature of the seafood filling should reach 145°F (63°C). Use an instant-read thermometer inserted into the center of the sandwich to check.

• Shellfish: 145°F (63°C) in the thickest part