Lobster is one of the ultimate North American delicacies, so I’m dedicating this week of posts to it. I’ll combine it with another one of its delicacies, bacon, in a couple different ways – a couple different sandwiches, to be exact. If you are able to find some lobster on sale, as I did this week, these are some wonderful, non-traditional ways to serve it up. Lobster can ALWAYS be accentuated by the wonderful smokey-saltiness of bacon so, being a bacon lover, you shouldn’t be able to turn these down. My roommate, who pretends he doesn’t like lobster, almost cried after tasting this week’s installments. I hope to bring you all to tears in the same way.

Ingredients

3 strips Maple Leaf Bacon, fried crispy!

½ cup Shredded Cheese (I used a combination of Appenzeller and Friulano)

1 stick Butter

1 Lobster, shelled

2 slices Bread

Directions

1. Shell your lobster. Get right in there! Break up those claws, tear through that tail, but DON’T throw out all of that extra stuff! Throw it all into a food processor and pulse it to break up the shells. Now, my food processor wasn’t powerful enough for that, but it wasn’t a big deal. If yours isn’t either, don’t worry about it.

2. Grab your pulsed shells (and all that lovely juice that came out of them) and toss it into a small pot with a stick of butter. Melt that butter down and let it simmer for 5-10 minutes. Yes, we’re making lobster butter. We want that butter to pick up all that remaining flavour in the legs and shells and claws and what not.

3. Once your butter is fragrant, strain the butter through some cheesecloth to rid of all the pieces. You’ll be left with the most decadent butter you could ever imagine.

4. Shred up your cheese. There’s nothing better than freshly shredded REAL cheese on a grilled cheese sandwich. Like I said above, I used a combination of Appenzeller and Friulano. You could use whatever your little heart desires.

5. Spread that cheese on both sides of your sandwich. Please, be liberal. This is grilled cheese after all.

6. Top with your bacon strips on one side, then lobster on the other. I used the lovely claw meat for this sandwich.

7. Fold that stuff up and brush your wonderful lobster butter on one side. Are you drooling yet?

8. Grill that sandwich buttered side down, so that you can brush the other side! Flip and grill until both sides are toasted and the cheese is melted.

9. Cut and serve to yourself. No, you don’t have to share. I wouldn’t expect anybody to share this. Be sel-fish….see what I did there?

Stay tuned for part 2 on Thursday!