Mosaic Restaurant's Lobster Grilled Cheese

  2 slices Texas toast

  3 ounces cooked lobster meat

  2 slices dill havarti cheese

  1 tablespoon fresh basil chiffonade

  3 slices oven-cured Roma tomatoes or sundried

  2 tablespoons soft butter

  3 ounces roasted tomato soup

  

  Butter one side of each piece of bread. Place one piece of cheese on each unbuttered side of bread. Warm lobster on char grill, flat griddle or saute pan.

  Place tomatoes on one slice of bread on top of the cheese. Place the warm lobster on top of the tomatoes. Sprinkle basil on top of the lobster.

  Place the remaining piece of bread butter-side-up on top of the lobster. Place sandwich on preheated flat-top grill or in a saute pan on medium-high heat. Cook on one side until golden brown, flip over and cook until golden on other side (about 1 1/2 minutes per side). Remove from heat and slice in four pieces and fan out on plate. Serve hot tomato soup for dipping. Serves 1.

  Per serving: 789 calories; 49 g fat (26 g saturated fat; 56 percent calories from fat); 50 g carbohydrates; 217 mg cholesterol; 1,601 mg sodium; 44 g protein; 1 g fiber.

  15 minutes