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Lobster Croque Monsieur

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Roland Passot, Level 1
Roland Passot
Lobster, bacon, and truffle oil combine to create this French version of a grilled cheese sandwich. Served hot on buttery brioche and smothered in Mornay Sauce, this elegant and impressive sandwich can be whipped up in minutes. For more of Chef Roland Passot's Grokker Premium videos, please check out his Profile page.

Cooking Recipe

Serving: 5

Watch Roland Passot's video on Mornay Sauce

For The Lobster Croque Monsieur:
25 slices bacon, cut to approx 4" long
10 slices of emmenthal
10 slices of Brioche, cut 1" thick
1 pound lobster meat

Directions for Lobster Croque Monsieur:
1. Bake bacon in a 300°F oven between two pieces of parchment paper on a half sheet pan- weigh down with a silpat so slices remain flat. Bacon should be cooked and rendered but still slightly soft. If you cook it too long it becomes tough in the sandwich. Butter one side of each slice of brioche.

2. On the dry side, layer one slice of cheese, then 5 slices of bacon, then approx 3 oz of lobster meat, then another slice of cheese. Top with another slice of bread with the buttered side facing out. Place sandwiches between two sheet pans with a weight on top. Bake at 400°F for approximately 8 minutes until golden brown. To serve remove crusts using a serrated knife.

Lobster Croque Monsieur


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