LOBSTER GRILLED CHEESE
Steps:
- Sandwich: Cut the brie into 1/4" thick slices thick. Slather one side of the focaccia slices with butter, then line them up, butter side down on a large nonstick skillet on medium-low heat. Cook the lobster in the court bouillon for 60 seconds or until warmed through and then drain it on paper towels. Divide the cheese among the four slices of bread, spacing it evenly. Top two of the slices with a row of 3-4 pancetta slices. Cut the lobster into bite-size pieces and distribute it over the pancetta. Finally, flip the two cheese covered focaccia slices onto the lobster side to complete the sandwiches. Because of the thickness of the bread, the sandwiches should be flipped frequently, every minute or so. Add more butter to the pan as needed. When both sides of the sandwich are bronzed and the Brie is melting, remove the sandwiches to a cutting board, slice them in half on a diagonal and plate with a ramekin of aioli. Crisp Pancetta: Preheat oven to 325F. Place thin slices of pancetta on a baking sheet lined with parchment paper and bake until crisp, about 15 minutes. Court Bouillion: Combine all ingredients with 2 litres of cold water and simmer for 30 minutes. Garlic Aioli: Whisk together the egg and garlic. Continue whisking while adding the oil in a slow, steady stream. When finished, thin with lemon juice to taste, then season. Keeps refrigerated for up to 3 days.
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