Lobster Grilled Cheese

Special thanks to Marc Forgione and T-fal for this recipe!

 

Lobster Grilled Cheese
 
Author:
Ingredients
  • 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 ½ pound) lobsters, claws removed
  • ¼ cup Sriracha
  • 2 tablespoons low-sodium soy sauce
  • Juice of 2 limes
  • 6 ounces (12 tablespoons) unsalted butter, divided
  • 4 tablespoons canola oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 tablespoons chopped tarragon
  • 8 slices of fontina cheese
  • 4 slices Pullman Loaf or other high-quality thick sliced white bread (1” thick)
Instructions
  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 ½ 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.

White Bread – Bread Machine

 

White Bread - Bread Machine
 
Author:
Recipe type: Bread
Ingredients
  • 1½ cup of water
  • 2 TBSP oil
  • ¼ cup sugar
  • 2 tsp salt
  • 2 TBSP dry milk
  • 4 cups of bread flour
  • 2¼ tsp active yeast
Instructions
  1. Add room temperature water to the bread machine. Then add the oil, sugar, salt, and dry milk. Then add the flour. Sprinkle the active yeast across the top.
  2. On your bread maker machine, choose 2 lb. loaf and what crust level you want.

Get Your Plate In Shape

As many of you may or may not know, I have been making a lifestyle change in my home. I have been losing weight (about 17lbs in 6 weeks!). I have been slowly making changes for my entire family like skim milk (instead of 2%) and whole wheat bread (instead of white bread). The cool thing is that my kid haven’t really even noticed (my husband is another story for another post). That all being said, I never thought of swapping out mushrooms for meat, but you can! Plus, for people like me trying to lose weight, I can definitely use meals with the lower calorie count! Increasing the intake of lower calorie foods, specifically mushrooms, in place of those higher in calories, like ground beef, can be an effective method for reducing calories and fat while still feeling full and satisfied after a meal. This approach of replacing some ground beef, turkey or other meat with mushrooms is known as “swapability.” It works because mushrooms’ hearty texture and rich flavor allow them to blend seamlessly with meats. The mushroom and meat “swapability” technique is an economical way to make family meals more nutritious and works great in family favorites like lasagna, burgers, tacos or chili. This simple three-step “swapability” strategy is perfect for family favorites like burgers, lasagna, pizza, chili – or any dish that calls for ground meat:

o Chop up your favorite mushroom variety to match the consistency of the ground beef or turkey;

o Cook and season mushrooms the same way you would meat;

o Combine the cooked meat and mushrooms and use the mix to complete your recipe.

Who doesn’t want to eat better and save money?

The other question I have gotten is why mushrooms. Mushrooms are low in calories and fat-free. Their flavorful umami content allows for less salt to be used in a dish, without compromising taste. Mushrooms are the only fresh fruit or vegetable with vitamin D. Within the produce aisle, mushrooms are a leading source of the antioxidants selenium and ergothioneine; these antioxidants help maintain a healthy immune system. Mushrooms also provide B vitamins, including riboflavin, niacin, and pantothenic acid; B vitamins help to provide energy by breaking down proteins, fats and carbohydrates.

If this sounds pretty cool, there will be a Twitter party  on Monday, March 12th at 8:00 PM EST. The event hashtag is #Mushrooms and there will be prizes awarded. (US and Canada, 18+). You can RSVP at: http://resourcefulmommy.com/8634/mushroom-channel-twitter-party/

Hopefully, I have inspired you to look at mushrooms a little different and have given you some new ideas in the kitchen!