Clobster Grilled Cheese from Slapfish features tender lobster meat, melted cheddar cheese, and creamy bechamel sauce layered between buttery toasted sourdough bread, offering a decadent blend of savory seafood and gooey, crispy goodness.
Equipments
- Grill or griddle
- Saucepan
- Spatula
- Knife
- Cutting board
- Mixing bowl
- Whisk
- Ladle or spoon
- Cheese grater
- Tongs
Ingredients
- 8 oz (225g) cooked lobster meat
- 4 slices sourdough bread
- 4 oz (115g) sharp cheddar cheese
- 2 tablespoons unsalted butter
- 1 tablespoon all-purpose flour
- 3/4 cup whole milk
- Salt
- Black pepper
- Nutmeg
Ensure you use fresh or properly cooked lobster meat to maintain the tender texture essential for the Clobster Grilled Cheese. Sharp cheddar cheese with good meltability enhances the gooey consistency, while unsalted butter helps avoid overpowering the dish's delicate seafood flavors. When preparing the bechamel sauce, whisk the flour and milk carefully to achieve a smooth, creamy consistency without lumps. Opt for good-quality sourdough bread that crisps well on the grill or griddle for the perfect balance of crunchy and soft. You can recreate this decadent dish at home by following a copycat menu inspired by Slapfish's signature Clobster Grilled Cheese.
Instructions
- Grate cheddar cheese.
- Chop lobster meat.
- Heat saucepan over medium heat.
- Melt 1 tablespoon butter in saucepan.
- Whisk in flour to make a roux; cook 1 minute.
- Gradually whisk in milk until smooth.
- Cook, stirring, until sauce thickens (about 3–4 minutes).
- Season bechamel with salt, black pepper, and a pinch of nutmeg.
- Stir in lobster meat; mix to coat.
- Heat grill or griddle to medium heat.
- Butter one side of each sourdough slice.
- Place 2 bread slices, butter-side down, on grill/griddle.
- Layer cheddar cheese evenly on top of bread.
- Spoon lobster-bechamel mixture over cheese.
- Top with remaining bread slices, butter-side up.
- Grill until golden brown and crisp, about 3–4 minutes per side.
- Flip carefully with spatula and grill second side.
- Remove, rest 1 minute, then slice and serve.
Substitution
Clobster Grilled Cheese from Slapfish copycat menu combines succulent lobster meat with melted cheddar and creamy bechamel sauce on toasted sourdough bread, creating a rich and satisfying sandwich. You can substitute cooked crab meat or shrimp if lobster is unavailable, maintaining the savory seafood flavor. Use any sharp white cheddar or even Gruyere for a different but delicious cheese profile. Whole milk in the bechamel can be replaced with half-and-half or cream for a richer sauce or with a non-dairy milk for a lighter option. Lightly butter both sides of the bread before grilling to ensure a golden, crispy texture and avoid sogginess from the bechamel.
Tips
Use room temperature butter for better spreading and even melting on the sourdough slices. When making the roux, whisk continuously to avoid lumps and ensure a smooth bechamel sauce. Be careful not to overcook the lobster in the sauce to maintain its tender texture. You should let the grilled cheese rest briefly after cooking to allow the filling to set and make slicing easier.
Nutritions
Clobster Grilled Cheese provides a rich source of protein from 8 oz of tender lobster meat, which supports muscle repair and growth. The sharp cheddar cheese contributes calcium and vitamin D, essential for bone health, while the whole milk in the bechamel sauce adds additional calcium and vitamin B12. Butter and sourdough bread add fats and carbohydrates, offering sustained energy, but also increasing calorie content, so balance your portion sizes accordingly. Your meal supplies a satisfying blend of macronutrients and essential micronutrients, making it a hearty option for seafood lovers.
Storage
Store leftover Clobster Grilled Cheese in an airtight container in the refrigerator for up to 2 days to maintain freshness. Reheat slowly on a grill or skillet over low heat to preserve the lobster's tenderness and the cheddar cheese's meltiness without drying out the sourdough bread. You should avoid microwaving as it may cause the bechamel sauce to separate and the bread to become soggy.
Variation or Alternatives
Swap sharp cheddar for Gruyere or fontina to introduce a nuttier, creamier flavor profile that complements lobster's sweetness. Replace sourdough bread with brioche or ciabatta for a softer or chewier texture that enhances the sandwich's richness. Use garlic-infused butter instead of plain butter to add a subtle aromatic depth during grilling. You can also broil the assembled sandwich briefly instead of grilling to achieve a perfectly melted, bubbly cheese topping without over-toasting the bread.
Allergies
The Clobster Grilled Cheese contains common allergens such as shellfish from the cooked lobster meat and dairy from the sharp cheddar cheese, unsalted butter, and whole milk in the bechamel sauce. The sourdough bread may also contain gluten, which can trigger reactions in people with gluten sensitivity or celiac disease. You should exercise caution if you have allergies to shellfish, dairy, or gluten before consuming this dish.
Why this recipe?
The Clobster Grilled Cheese from Slapfish blends succulent lobster meat with melted cheese on perfectly toasted bread, creating an indulgent fusion of flavors and textures. Seafood lovers appreciate the fresh, tender lobster combined with rich, gooey cheese, offering a satisfying and unique taste experience. You can recreate this iconic dish at home to enjoy a gourmet meal without the restaurant price, while customizing ingredients to suit your preferences. Making a copycat version lets you experiment with lobster quality, cheese types, and seasoning, enhancing your culinary skills and bringing Slapfish's signature comfort food to your kitchen.