Lobster grilled cheese sandwich

At Bymark we build this ultimate grilled cheese sandwich on the flavourful foundation of a rosemary focaccia from our local bakery Ace. Their focaccia is large, allowing for slices about 6" (15 cm) long and 2½-3" (6-9 cm) tall, but you can of course use a more typical, smaller edition -- or a different bread altogether. If so, seek out a white bread of quality with a nicely aerated crumb, and consider sprinkling a little finely minced fresh rosemary on the buttered exterior prior to frying, a trick that goes some long way to replicating the focaccia effect.

• Serves 2

Ingredients:

• 1 live lobster, about 1 1/2 lb (680 g)
• 4 cups (1 L) court bouillon* (page 246)
• 6 oz (170 g) aged Brie de Meaux, cold
• 4 slices of focaccia, at least 3/4" in (2 cm) thick
• 1/4 cup (50 mL) soft butter
• 6-8 slices crisp pancetta (page 231)
• 6 tbsp (90 mL) lemon-garlic aioli (page 223)
• Possible accompaniments:
• Pear and endive salad with lemon vinaigrette*
• Perfect French fries*
• Tempura onion rings*

Directions:

Preheat oven to 325°F (160°C)

Bring a large pot of salted water to a vigorous boil, plunge lobster into the pot head first, reduce heat and simmer for seven minutes. Remove lobster, cool under running cold water, drain, shell and reserve the intentionally undercooked meat in refrigerator.

Bring court bouillon to a bare simmer. Cut brie into slices 1/4" (5 mm) thick. Slather one side of each focaccia slice generously with butter, and line them up buttered-side down in a large nonstick skillet on low-medium heat. Cook lobster in court bouillon for 60 seconds -- or until warmed through -- and then drain on paper towels. Divide cheese between four slices of bread, spacing it evenly. Top two of the slices with a row of 3-4 pancetta slices. Cut lobster into large bite-size pieces and distribute over pancetta. Finally, flip the two cheese-covered focaccia slices onto lobster side to complete the sandwiches.

Because of the thickness of the bread the sandwiches should be flipped frequently – every minute or so. Butter must be added to the pan as needed. When both sides are bronzed and the brie is conspicuously melting, remove the sandwiches to a cutting board, slice them in half on a diagonal, and plate with a ramekin of aioli and the selected accompaniment.