Lobster Grilled Cheese with Cheddar and Jarlsberg

The Highroller’s Lobster Grilled Cheese made me a believer: lobster and cheese can peacefully coexist. The Highroller Lobster Co. is one of my go-to spots for a lobster roll in Portland, but its lobster grilled cheese is the order I daydream about. So when I stumbled on the recipe in The New Portland, Maine, Chef’s Table, it knew I had to attempt it at home. Thick slices of Big Sky Bread Company’s English muffin bread get buttered, toasted, then piled with sharp cheddar and Jarlsberg and broiled until melted. The recipe didn’t specify cheese amounts, so I used 1.25 ounces of each. Then comes a full ¼ pound of lobster meat, sandwiched in before the whole thing gets one last, brief trip stint on the skillet – just enough to warm the lobster. The sharp, nutty cheeses hold the sandwich together without upstating the most expensive ingredient. I would absolutely make it again, especially with store-bought picked lobster meat. If you can’t find English muffin bread, use a sturdy, thick-cut…