Lobster Grilled Cheese Minis

Ingredients

1 lb. Phillips Lobster Meat
8 oz. block cream cheese, softened
4 garlic cloves, minced
1/2 Tbsp. herbs de provence
1 Tbsp. lemon zest
salt, to taste
pepper, to taste
2 loaves fresh-baked sourdough bread
6 oz. gruyere cheese, freshly shredded
8 oz. Havarti cheese, freshly shredded
3-4 Tbsp. butter, divided

Cooking Instructions

• In a small bowl, add cream cheese, garlic, herbs de provence, lemon zest, salt and pepper. Using an electric hand mixer, mix until ingredients are well-combined. Set aside.
• Using a ~3” ring mold/cookie cutter, cut 24 circles (without crust) from the bread loaf slices. Depending on the size of the loaf, you’ll get 1-2 circles per bread slice. Save bread discards for homemade croutons.
• In a medium bowl, toss shredded cheeses to make an even blend. Set aside.
• To build each sandwich: Slather cream cheese mixture on one side each of two bread circles. Top one bread circle with some cheese blend, some lobster, more cheese blend, then the second bread circle. Repeat with remaining ingredients.
• In a large pan over medium heat, melt 1 Tbsp. butter, working 3-4 sandwiches at a time. Brown both sides of each sandwich, about 2-3 minutes per side, or until golden brown. Repeat with remaining sandwiches. Serve immediately. Enjoy!