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The Last Bite: Maine Lobster Croque Monsieur

It’s difficult picturing a summer lunch in Maine without lobster. Maybe it’s a fork full of lobster mac and cheese, or a grilled hotdog bun filled to the brim with lobster meat and a hint of herbed mayonnaise. Perhaps it’s a simple steamed lobster and butter with a cracker and a pick. There are so many delicious ways to eat this Maine staple, and a lobster croque monsieur works really well for lunch or dinner. 


Something we say all the time at Edible Maine is, “Throw a poached egg on it and call it breakfast!” See instructions at the end of this recipe for creating a croque madame, the breakfast version of this delicacy. Be sure to use a local and high quality butter like Kate’s Butter when making this dish.


[Subhed] Maine Lobster Croque Monsieur

Serves 4


1 lobster (1 to 1½ pounds)

6 ounces Gruyère cheese

8 slices good quality white bread (crusts removed)

1 tablespoon lemon zest

1 tablespoon chopped chives

8 tablespoons (1 stick) Kate’s Butter, softened

Kosher or sea salt and ground black pepper to taste


Cook and cool the lobster, remove the meat, chop into ¼-inch chunks, and place in fridge until assembling croque monsieurs. Slice the Gruyère thinly with a peeler or mandolin. Lay out 4 slices of bread, place a layer of Gruyère on bread, a layer of lobster, lemon zest and chives, another layer of Gruyère, and finish with the remaining 4 slices of bread. 


Preheat a nonstick pan on medium heat. Spread softened Kate's Butter onto outsides of sandwiches and place in preheated pan. Cook for 2–4 minutes, flip and cook for 1–2 minutes; remove from heat. The bread should be lightly golden brown but not dark. Slice sandwiches into diagonal pieces and serve as is, or top with a poached or fried egg to make a croque madame.


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