Lobster Grilled Cheese courtesy of Chef Marc Forgione
By FBWorld Team

Whether you're an avid Grilled Cheese lover or want to whip up something totally indulgent (and worth it) with one of summer's finest foods-lobster- we wanted to pass along an ahhh-mazing recipe courtesy of Iron Chef Marc Forgione.

Lobster Grilled Cheese
Courtesy of Marc Forgione

Makes: 4 whole sandwiches

Ingredients For the Chili Lobster:
2 cups Lobster Stock (If you can't find Lobster Stock, get seafood stock, which should be available at Whole Foods or Fox & Obels)
4 (1 1/2 pound) Lobsters, (claws removed)
1/4 cup Sriracha
2 tbls. Low-sodium Soy Sauce
Juice of 2 Lime)
6 oz. (12 tbls.) Unsalted Butter, (divided
4 tbls. Canola Oil
Kosher Salt
Freshly Ground Black Pepper
2 tbls. Tarragon (chopped)
8 slices of Tontina Cheese
4 slices Pullman Loaf or (other high-quality thick sliced white bread (1" thick)

Procedures:
1. Cut the tails off the lobster bodies, and into 1-inch pieces while the tails are still in their shells

2. Bring the Lobster Stock to a simmer and add the Sriracha, soy sauce and lime juice. Piece by piece, whisk in 6 tablespoons of butter until emulsified. Reduce the remaining sauce until it slightly thickens, about 2 minutes.

3. Toss the lobster tail pieces in oil with salt and pepper and cook for 1-2 minutes or until cooked through. Place the lobster pieces in a bowl and transfer to the fridge until cooled. When the lobster pieces have cooled, pop the meat out of the tails and set aside.

4. For each sandwich take two slices of bread. Place one slice of fontina cheese on top of the first slice, cover the cheese with some lobster meat, sprinkle 1/2 tablespoon of tarragon, cover with a second slice of fontina cheese, and then top with the second piece of bread. Brush the outer sides of each slice of bread with melted butter and season with salt. Grill the sandwich on the T-fal Mini Grilled Cheese Griddle and serve with a small bowl of the chili sauce on the side.