Butter-Poached Lobster and Crab Sourdough Melt Tips, FAQ & printable recipe

Tips for success

For extra flavor, add a pinch of smoked paprika to the chive butter.

If you don't have chive butter, mix softened butter with minced fresh chives and a tiny squeeze of lemon. You can also toast the bread in a panini press for even browning.

The sandwich is best enjoyed fresh, but you can keep the filling prepared in advance.

If making ahead, assemble the sandwiches and refrigerate them for up to a few hours before toasting. Add a minute to the cooking time if starting from cold.

Variations

• Spicy Cajun Melt: Add 1/2 teaspoon Cajun seasoning and a dash of hot sauce to the seafood mixture. Replace the chive butter with garlic butter for an extra punch.
• Herbed Lemon Melt: Add 1 tablespoon chopped fresh dill and 1 teaspoon lemon zest to the filling. Use a blend of white cheddar and mozzarella instead of Gruyère and Fontina.
• Crab-Only Melt: Omit the lobster and use 7 ounces of lump crab meat instead. Add 1/4 cup of diced celery for crunch.
• Smoked Gouda Melt: Replace the Gruyère with smoked Gouda and the Fontina with provolone. Add a pinch of smoked paprika to the chive butter.

Storage and make-ahead

Fridge

Store leftover sandwiches in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over medium heat to restore crispness.

Freezer

Freeze assembled but uncooked sandwiches for up to 1 month. Cook from frozen, adding 2-3 minutes per side.

Reheat

Reheat leftover sandwiches in a skillet over medium heat for 2-3 minutes per side, or until hot and crispy.

Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days.

To reheat, place in a skillet over medium heat until hot and crispy again. The seafood filling can also be stored separately for up to 24 hours.

The seafood filling can be prepared up to 4 hours ahead and stored in the refrigerator. The chive butter can be made in advance and kept chilled. Assemble the sandwiches just before cooking to prevent the bread from getting soggy.

Serving ideas

Serve the melt hot, straight from the skillet, with a side of pickles or a simple green salad. A bowl of tomato soup would also be lovely for dipping. The sandwich is rich, so a light side helps balance the meal.

For a brunch spread, cut the sandwiches into quarters and serve as an appetizer.

They also make a satisfying main course with a glass of crisp white wine or a cold beer. The combination of lobster and crab is special enough for a celebration.

Frequently asked questions

Recipe card

Butter-Poached Lobster and Crab Sourdough Melt

Prep 15 minCook 12 minTotal 27 minServes 2

Ingredients

• 4 oz chopped Maine lobster tail (raw)
• 3 oz jumbo lump blue crab meat
• 2 tbsp lemon tarragon mayo
• 1 tsp Old Bay seasoning
• 1/2 cup shredded Gruyère cheese
• 1/2 cup shredded Fontina cheese
• 4 slices thick sourdough bread
• 2 tbsp chive butter, softened

Instructions

1. 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.
2. Spread the softened chive butter evenly on one side of each sourdough slice. Place the slices buttered-side down on a clean work surface.
3. 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.
4. 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.
5. Remove the sandwiches from the skillet and let them rest for 2 minutes on a cutting board. Slice in half and serve hot.

Contains: crustaceans, gluten, milk, eggs

Estimated nutrition per serving

Calories

680

Protein

38 g

Carbohydrates

45 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.