Loading...

In a small glass bowl, combine the mayonnaise, minced garlic, Old Bay seasoning, and lemon juice. Mix thoroughly with a spoon until all ingredients are well combined into a creamy, speckled sauce. Set aside.

Heat a large non-stick skillet or griddle over medium heat. Brush the cut side of one croissant half with melted butter.

Place the buttered croissant half, cut-side down, into the hot pan. Press the croissant down gently with your hand or a spatula to ensure even contact with the pan and allow it to lightly toast.

Once the croissant half is lightly toasted on the cut side, remove it from the pan and spread a generous amount of the prepared sauce over its surface.

Sprinkle a quarter of the grated Parmesan cheese evenly over the sauce, then add a quarter of the cooked lobster meat chunks on top of the Parmesan.

Using a silicone brush, lightly brush the lobster meat with a small amount of melted butter.

Pile a quarter of the grated Gruyere cheese on top of the lobster meat.

Place the second half of the croissant on top of the cheese and lobster filling. Brush the top of the assembled croissant with more melted butter.

Return the assembled sandwich to the hot pan. Press down firmly on the sandwich with a spatula to help it cook evenly and melt the cheese. Grill for 2-3 minutes, or until the bottom is golden brown and the cheese starts to melt and ooze.

Carefully flip the sandwich using a spatula. Press down again to toast the other side for another 2-3 minutes, or until golden brown and the cheese is thoroughly melted and gooey.

Remove the Lobster Croissant Grilled Cheese from the pan and place it on a cutting board. Repeat steps 2-10 for the remaining three sandwiches. Slice each sandwich in half to reveal the rich, cheesy lobster filling and serve immediately.


In a small glass bowl, combine the mayonnaise, minced garlic, Old Bay seasoning, and lemon juice. Mix thoroughly with a spoon until all ingredients are well combined into a creamy, speckled sauce. Set aside.

Heat a large non-stick skillet or griddle over medium heat. Brush the cut side of one croissant half with melted butter.

Place the buttered croissant half, cut-side down, into the hot pan. Press the croissant down gently with your hand or a spatula to ensure even contact with the pan and allow it to lightly toast.

Once the croissant half is lightly toasted on the cut side, remove it from the pan and spread a generous amount of the prepared sauce over its surface.

Sprinkle a quarter of the grated Parmesan cheese evenly over the sauce, then add a quarter of the cooked lobster meat chunks on top of the Parmesan.

Using a silicone brush, lightly brush the lobster meat with a small amount of melted butter.

Pile a quarter of the grated Gruyere cheese on top of the lobster meat.

Place the second half of the croissant on top of the cheese and lobster filling. Brush the top of the assembled croissant with more melted butter.

Return the assembled sandwich to the hot pan. Press down firmly on the sandwich with a spatula to help it cook evenly and melt the cheese. Grill for 2-3 minutes, or until the bottom is golden brown and the cheese starts to melt and ooze.

Carefully flip the sandwich using a spatula. Press down again to toast the other side for another 2-3 minutes, or until golden brown and the cheese is thoroughly melted and gooey.

Remove the Lobster Croissant Grilled Cheese from the pan and place it on a cutting board. Repeat steps 2-10 for the remaining three sandwiches. Slice each sandwich in half to reveal the rich, cheesy lobster filling and serve immediately.
