Ingredients:

  • 8 oz cooked lobster meat, chopped
  • 2 tbsp Greek yogurt (plain, non-fat)
  • 1 tbsp lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp panko breadcrumbs (whole wheat)
  • 1 tbsp fresh parsley, minced
  • 1/4 tsp smoked paprika
  • 1 pinch salt
  • 1 pinch black pepper
  • 4 slices sprouted grain sourdough bread
  • 2 oz sharp white cheddar, thinly sliced
  • 2 oz Gruyere cheese, shredded
  • 1 tbsp unsalted butter, softened
  • 1 tbsp olive oil
  • 2 tbsp Greek yogurt
  • 1 tsp Sriracha
  • 1/2 tsp garlic powder
  • 1 tsp lemon zest

Instructions:

  1. In a medium bowl, combine the chopped lobster, Greek yogurt, lemon juice, Dijon, breadcrumbs, parsley, and paprika. Gently fold the ingredients together until just combined.
  2. Divide the lobster mixture into two equal portions and shape them into patties about 1/2 inch thick.
  3. Heat a non-stick skillet over medium heat with a drizzle of olive oil. Sear lobster cakes for 2-3 minutes per side until golden-brown, then remove and set aside.
  4. Butter one side of each sourdough slice evenly.
  5. Place two slices, butter-side down, in the skillet over medium-low heat.
  6. Layer each sandwich with a slice of white cheddar, one seared lobster cake, a handful of shredded Gruyère, and a second slice of cheese.
  7. Top with the remaining bread slices, butter-side up, and grill until golden brown and cheese is melted.
  8. Whisk together the additional Greek yogurt, Sriracha, garlic powder, and lemon zest to create the dipping sauce.