GOAT Florida Lobster Grilled Cheese

Forget Maine. This is Florida comfort food at its finest.

Sweet Florida lobster, three premium cheeses, buttery sourdough, and a bowl of rich Florida tomato bisque create one of the most indulgent sandwiches in the GOAT kitchen.

The Lobster

• 1 lb fresh Florida lobster tail meat
• 1 tbsp unsalted butter
• ½ tsp kosher salt

The Cheese Blend

• ½ cup sharp white cheddar, shredded
• ½ cup Gruyère, shredded
• ½ cup Fontina, shredded
• 2 tbsp cream cheese, softened

The Bread

• 8 slices thick-cut sourdough bread
• Soft butter for spreading

Method

1. Vacuum seal lobster with butter and salt.
2. Sous vide at 130°F for 40 minutes.
3. Remove, pat completely dry.
4. Lightly torch lobster for a touch of color.
5. Combine cheddar, Gruyère, Fontina, and cream cheese.
6. Butter one side of each slice of sourdough.
7. Pile cheese mixture on the unbuttered side.
8. Add chunks of Florida lobster.
9. Top with additional cheese mixture.
10. Close sandwich with remaining bread, butter side out.
11. Cook in sandwich press or skillet until deeply golden brown.
12. Rest 1 minute before slicing.

Florida Tomato Bisque

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 (28 oz) can San Marzano tomatoes
• 2 cups tomato puree
• 2 cups chicken stock
• ½ cup heavy cream
• 1 tbsp sugar
• ½ tsp kosher salt
• ¼ tsp black pepper
• ¼ tsp red pepper flakes
• Fresh basil

Method

1. Sauté onion in olive oil until soft.
2. Add garlic and cook 1 minute.
3. Add tomatoes, puree, stock, sugar, salt, pepper and red pepper flakes.
4. Simmer 25 minutes.
5. Blend until smooth.
6. Stir in cream.
7. Finish with fresh basil.

Chef Notes

• Use day-old sourdough for the best texture.
• Keep the lobster chunky, never shredded.
• The lobster should be the star.
• The bisque can be made ahead and reheated.
• Serve immediately while the cheese is fully molten.

GOAT Rule

It's not just eating. It's worth chasing.