Seafood Super Melt

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  • Ingredients
    2 large EGGS
    4 oz. fresh Buffalo Mozzarella sliced ½” thick
    1 whole lobster (can also use seared scallops or other cooked seafood of choice)
    2 Tbsp. butter
    1/2 Tbsp. lemon juice (fresh squeezed)
    1/4 Tbsp. fresh tarragon, chopped
    salt, to taste
    1/4 tsp. black pepper
    2 slices extra-thick Sourdough “Texas cut” bread
    1/2 cup mayonnaise
    1/4 Tbsp. fresh chives, chopped
    2 Tbsp. roasted Ortega chilies, small dice
    1/2 Tbsp. whole grain mustard

    Yields: 2 sandwiches

  • Nutritional Information

    Per serving: 1/2 of recipe

    Calories: 926

    Total fat: 71 g
    Saturated fat: 23 g
    Polyunsaturated fat: 26 g
    Monounsaturated fat: 15 g

    Cholesterol: 375 mg
    Sodium: 1563 mg
    Carbohydrates: 32 g
    Fiber: 1 g
    Sugar: 2 g
    Protein: 35 g
    Vitamin A: 190 mcg
    Vitamin D: 1 mcg
    Folate: 35 mcg
    Choline: 221 mg
    Calcium: 426 mg
    Iron: 3 mg
    Potassium: 246 mg

    This recipe is an excellent source of protein, choline and vitamin A.

Directions

  1. CUT mozzarella and SET aside.

  2. BRING a large pot of water to a boil. Once boiling, PLACE lobster in pot and COOK until done, approximately 7 minutes per pound. CHOP cooked lobster into chunks approximately 3/4 inch in size.

  3. In small saucepan, MELT butter and FOLD in lemon juice, tarragon, salt and pepper to taste. PLACE into mixing bowl.

  4. COAT one side of the bread with mayonnaise and SEAR coated side down in same saucepan with butter on medium/high heat.

  5. PLACE remaining mayonnaise into separate mixing bowl and FOLD in chopped chives, salt, pepper, whole grain mustard and Ortega chilies.

  6. SLATHER the inside of both sides of bread with mayo mix, PILE lobster on, TOP off with mozzarella slices. PLACE in 375-degree oven and MELT cheese, PUT out, CUT and LET the gooiness drip all over.

  7. In a small frying pan, COOK one egg sunny-side up. PLACE on top of melted cheese and lobster.



The Incredible Egg partnered with FoodBeast on the creation of this recipe.