Words and Recipe by
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
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.
Chris has always had a love of food and its use as a medium for the creative process. Having spent many years in the restaurant industry he learned as much as he could from every person around him. Chris loves gardening at his home in Greenwood, ME and typically spends each spring planting and each fall harvesting and canning to enjoy his bounty throughout the long Maine winters.