Lobster And Cheese: The Perfect Pairing For Seafood Lovers

what cheese goes best with lobster

Lobster is a decadent treat, and when paired with cheese, it becomes a symphony of flavours. The key to a successful pairing is to choose a cheese that complements the sweet, buttery flavour and texture of the lobster without overwhelming it. So, what cheese goes best with lobster?

Grilled cheese sandwiches and lobster mac and cheese are two popular dishes that combine lobster with cheese. For a grilled cheese sandwich, mild, meltable cheeses such as Gruyere, Swiss, American, mascarpone, provolone, mozzarella, or Havarti are ideal. Lobster mac and cheese, on the other hand, calls for a combination of sharp and nutty cheeses like cheddar, Gruyere, Emmental, Jarlsberg, and parmesan.

When choosing cheese for lobster dishes, it's important to consider texture and flavour. Soft and creamy cheeses like brie and camembert pair well with delicate seafood, while harder cheeses like cheddar and gouda complement firmer fish. Mild cheeses like mozzarella and ricotta are versatile and work well with a variety of seafood, including lobster.

Characteristics Values
Cheese type Havarti, Gruyere, Swiss, American, Mascarpone, Provolone, Mozzarella, Smoked Gouda, Pepper Jack, Munster, Cream Cheese, Cheddar, Parmesan, Jarlsberg, Monterey Jack, White American
Lobster type Lobster tail, Lobster claw and knuckle meat
Bread type Sourdough, French boule, Italian Scali, Rustic white
Accompaniments Potato chips, fries, dill pickle, arugula

cycheese

Lobster grilled cheese

A twist on the classic grilled cheese sandwich, lobster grilled cheese is a delicious treat. The key to a great lobster grilled cheese is the lobster meat, which should be fresh and of good quality. When it comes to the cheese, it's important to choose a variety that will complement the sweet, buttery flavour of the lobster without overpowering it. Mild cheeses with a slightly tangy taste work well. Here is a recipe for a mouth-watering lobster grilled cheese.

Ingredients:

  • 8 slices of country-style white bread
  • 28 large slices of sharp white cheddar cheese
  • 4 tablespoons of salted butter, softened
  • 1 lb. of precooked fresh lobster meat
  • Fresh herbs such as parsley, tarragon, and chives (optional)

Instructions:

  • Chop the lobster into 1/2-inch pieces and set aside.
  • On a large cutting board, butter one side of each slice of bread.
  • Flip the bread over and layer half of the unbuttered sides with a slice of cheese, lobster, and fresh herbs (if desired). Top with another slice of cheese, then the remaining slices of bread, buttered-side up.
  • Heat a large, heavy-bottomed skillet over medium heat. Add the sandwiches in batches if necessary, and cook until golden brown on both sides, about 3 to 5 minutes per side.
  • Slice each sandwich in half and serve immediately.

Tips:

  • For an extra crispy crust, try using mayo instead of butter on the outside of the bread.
  • If you want to add a tangy twist, include some pickled red onions.
  • For a sweeter flavour, add apples and caramelised onions to the mix.
  • To make it extra special, create your own seasoning blend with ground thyme, celery salt, oregano, and black pepper.
  • For a more indulgent experience, serve the sandwiches with a cold, crisp pickle spear and some potato chips on the side.

cycheese

Lobster mac and cheese

Ingredients

For this recipe, you will need:

  • Lobster
  • Pasta (elbow macaroni, cavatappi, or another short pasta)
  • Butter
  • Milk
  • Flour
  • Cheese (Gruyere, sharp cheddar, mozzarella, parmesan, and/or Emmental or Jarlsberg)
  • Breadcrumbs
  • Salt and pepper
  • Chives or parsley (optional)

Method

  • Preheat your oven to 350-375°F.
  • Grease a 9x13" baking pan.
  • Cook the pasta according to the package instructions, but reduce the cooking time by 1 minute for al dente pasta. Drain the pasta and toss with a little butter.
  • In a separate pan, melt some butter and add flour to make a roux. Cook over low heat, stirring regularly.
  • Slowly add milk to the roux, whisking continuously. Season with salt and pepper to taste.
  • Continue whisking the mixture over medium heat until it thickens. This should take around 6-12 minutes.
  • Once the mixture has thickened, turn off the heat and add the cheeses (but not the parmesan). Stir until the cheese has melted.
  • Pour the cheese mixture over the pasta and add the lobster. Gently toss to combine.
  • Transfer the pasta mixture to the baking pan and smooth it into an even layer.
  • Sprinkle the parmesan cheese and breadcrumbs on top.
  • Bake for 20-35 minutes, or until the top is golden brown and the sauce is bubbling.
  • Serve with snipped chives or parsley for a fresh, bright flavour.

Tips

  • Grate the cheese yourself instead of using pre-grated cheese. Pre-grated cheese often contains anti-caking agents that can affect the creaminess of the dish.
  • Use regular mozzarella, not fresh mozzarella.
  • If you want to save money, you can use crab, shrimp, or scallops instead of lobster.
  • For a crunchy topping, sprinkle breadcrumbs on top of the mac and cheese before baking.
  • If you want to add some truffle flavour, drizzle a tablespoon or two of truffle oil over the pasta before baking.

cycheese

Lobster and cheese sandwich

Ingredients

  • Lobster
  • Bread (e.g. sourdough, French boule, Italian Scali, or rustic white bread)
  • Butter
  • Cheese (e.g. Gruyere, Swiss, American, mascarpone, provolone, mozzarella, Havarti, Monterey jack, or white American cheese)
  • Mayonnaise
  • Lemon (for juice and zest)
  • Chives
  • Black pepper

Method

First, cook the lobster meat however you like—you can air fry, bake, broil, or sous vide the lobster tail. Be careful not to overcook the lobster, as this will make the meat tough. Next, mix together the mayonnaise, lemon juice, lemon zest, chives, and black pepper in a small bowl.

Now it's time to assemble the sandwich. Spread butter on one side of each slice of bread, and the mayonnaise mixture on the other side. Place two slices of bread, butter-side down, on a griddle or non-stick skillet. Top with cheese, lobster meat, and another sprinkle of cheese. Finally, place the remaining slices of bread on top, butter-side up.

Cook the sandwich over medium heat for about 4-5 minutes on each side, until the cheese is melted and the bread is golden brown. Place the sandwich on a cutting board and slice in half.

Tips

  • For an extra crispy sandwich, use a panini press or heavy skillet to flatten the sandwich as it cooks.
  • For the cheese, choose a mild variety that won't overpower the sweet, buttery flavour of the lobster.
  • Grated cheese will melt more evenly than thick slices, creating a gooey spread.

cycheese

Lobster and cheese crostini

Ingredients

  • 2-4 oz. cooked lobster tails
  • Freshly cracked pepper
  • 4 slices of sourdough bread or French boule
  • 5 oz. Havarti (freshly shredded)
  • Mayonnaise
  • Lemon
  • Chives
  • Butter
  • Salt to taste

Method

First, cook the lobster meat however you like. You can air fry, bake, broil, or even sous vide the lobster tail. Just make sure not to overcook the lobster meat as it will become tough.

Next, mix together mayonnaise, lemon juice, lemon zest, chives, and cracked black pepper in a small bowl.

Now it's time to assemble the crostini. Spread butter on one side of the bread slices and the mayonnaise mixture on the other side. Place two slices of bread on a griddle or non-stick skillet (butter side down), and top with cheese, lobster meat, and another sprinkle of cheese. Then, add the remaining slices of bread (butter side up).

Cook the crostini over medium heat for about 4-5 minutes until golden brown. Flip them over and cook for another 3-4 minutes, until the cheese is melted and the bread is golden brown.

Finally, serve the lobster and cheese crostini immediately. This dish is best served fresh and makes for an elegant snack or appetizer at a dinner party.

Tips

  • You can also make mini lobster and cheese crostini by cutting the bread into small, bite-sized pieces before assembling and cooking.
  • For a crunchy texture, use a French baguette instead of sourdough bread.
  • If you want to add more cheese to the dish, sprinkle some grated Parmesan cheese on top of the crostini before serving.

cycheese

Lobster and cheese with pasta

Ingredients:

  • Lobster tails or claw meat (fresh or frozen)
  • Pasta of your choice (elbow macaroni or other short pasta shapes are ideal)
  • Butter
  • Flour
  • Milk
  • Cream or half-and-half
  • Salt and pepper
  • Cheese (a combination of cheddar, Gruyere, Emmental, Jarlsberg, and/or Parmesan works well)
  • Fresh chives (optional)

Instructions:

  • Start by cooking your lobster. You can either cook a whole lobster and remove the meat, or use pre-cooked lobster meat. If cooking from scratch, consider boiling, steaming, or air frying the lobster tail to your desired doneness.
  • Cook the pasta according to the package instructions, aiming for a slightly al dente texture. Drain the pasta and set it aside.
  • To make the cheese sauce, melt butter in a separate saucepan over medium-low heat. Add flour to create a roux, whisking continuously until it forms a paste. Cook the roux, stirring often, until it turns golden brown.
  • Slowly add milk and cream (or half-and-half) to the roux, whisking constantly to create a smooth béchamel sauce. Season with salt and pepper to taste.
  • Continue whisking the sauce over medium heat for about 6-12 minutes, or until it thickens. You'll know it's ready when it coats the back of a spoon.
  • Turn off the heat and add your chosen cheeses, stirring until they melt into the sauce. A combination of sharp cheddar for flavour, Gruyere, Emmental, Jarlsberg, and/or Parmesan for garnish will create a well-rounded, indulgent sauce.
  • Stir the cooked pasta into the cheese sauce, coating each piece generously.
  • Gently fold in the lobster meat, taking care not to break up the chunks.
  • Transfer the pasta mixture to a baking dish. If desired, sprinkle the top with additional cheese and/or breadcrumbs for a crispy, golden crust.
  • Bake the dish in a preheated oven at 350°F (180°C) for about 25 minutes, or until the cheese is melted and bubbly. If you added a topping, bake until it turns golden brown.
  • Allow the dish to cool for about 15 minutes before serving. Garnish with freshly chopped chives for a pop of colour and freshness.

Tips and Variations:

  • When choosing cheese, opt for mild varieties that complement the sweetness of the lobster without overpowering it.
  • For an extra indulgent touch, try adding truffle oil or different herbs such as tarragon, basil, or chervil to your sauce.
  • This dish can be prepared in advance and baked just before serving, making it ideal for entertaining.
  • If you have any leftovers, store them in the refrigerator for up to 4 days or freeze for up to 3 months.

Frequently asked questions

It's best to pick mild cheeses that complement the sweet, buttery flavour of the lobster without overpowering it. Good choices include Gruyere, Swiss, American, mascarpone, provolone, mozzarella, and Havarti.

Lobster mac and cheese typically includes a combination of cheeses such as mozzarella, sharp cheddar, Emmental or Jarlsberg (types of Swiss cheese), and parmesan.

Yes, lobster and crab pair well with creamy, buttery cheeses like brie and camembert.

It's best to stay away from strong cheeses that can overpower the sweet flavour of lobster meat.

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