Grilled Cheese Lobster Sandwich

Recipe by: José Mendín | Photography by: Juan Fernando Ayora


Learn how to make Pubbelly Sushi’s famous Grilled Cheese Lobster Sandwich, in 3 easy steps.



Servings: Makes 4


4 cups of lobster

4 tablespoons of minced parsley

4 tablespoons of minced garlic cloves

2 cups of Bechamel Sauce

1 cup of grated swiss cheese

4 tablespoons of butter

Crispy shallots




In a medium saucepan, heat the butter together with the garlic, over medium-low heat until melted. Add the brioche slices and move them until they get a golden color (only on one side).

On a plate put 4 slices (golden side facing down), distribute the lobster evenly among them and sprinkle parsley on top, then put the bechamel sauce and the crispy shallots, evenly distribute the swiss cheese. Place this in the oven until the cheese melts.
Once out place the other brioche slices and your sandwiches are ready.


Bechamel Sauce

2 tablespoons flour

1 tablespoon of butter

2 cups of milk

2 cups of cheddar cheese

1 shallot

1 tablespoon salt



In a medium saucepan, heat the butter over medium-low heat until melted. Add the flour and the shallot (previously chop the shallot to small pieces) and stir until smooth. Over medium heat, cook until the mixture turns a light, golden sandy color, about 6 to 7 minutes.

Meanwhile, heat the milk in a separate pan until just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 6 minutes, stirring constantly, then add the cheddar cheese and cook 4 more minutes, stirring constantly, remove from heat. Season with salt and nutmeg, and set aside until ready to use.


Crispy Shallots

1 cup of vegetable oil

4 shallots, peeled and sliced lengthwise about 1/8-inch thick

1 tablesppon of cayenne pepper

1 tablespoon of salt



Heat the oil to 225°F.
Separate the shallot slices and place them in a medium bowl. (Make certain the shallots are not moist, otherwise they may splatter when they go into the oil.) Sprinkle flour over the shallots and toss them lightly to coat evenly. Place the shallots over the oil and stir gently to keep them separated, fry until golden brown. Remove with a slotted spoon, then put on paper towels to drain the oil. Sprinkle with salt while still warm.