YORK, Pa. — Olivia's is putting a seafood twist on one of the most versatile sandwiches of all time: the grilled cheese.
Butter poached lobster and seasonal avocado stuffing take the sandwich from classic to classy.
French fries and piña colada coleslaw on the side lend the sandwich a summery feel.
Butter poached lobster
Ingredients
2 lobster tails
4 tablespoons, white wine
1/2 pound, sweet butter, cut into 1-inch squares
Pinch, sea salt
1 sprig, fresh thyme
Pinch, black pepper
Lemon wheel
Directions
Split the lobster tails in half and season them with salt and pepper. Add the white wine to a sauté pan. Gently heat the pan to warm it. Add the butter, one piece at a time. Whisk until the butter is completely melted. Keep the pan on low-medium heat—do not allow it to boil. Add the lemon wheel and thyme. Add the lobster, placing the meat side down. Cook each side for approximately two to three minutes. Carefully separate the meat from the tail when it’s just firm. Discard the tails. Add the lobster meat back into the butter. Cook another two to three minutes on low.
You are now ready to prepare the grilled cheese, stuffing the lobster inside with the avocado and cheese.
