The sweet, tender meat of the Florida lobster is all found in the tail.

Makes 1 sandwich
2 slices rye bread
2 tbsp. Thousand Island dressing, divided
1/4 lb. cooked Florida lobster
2 thin slices Swiss cheese
2 tbsp. prepared sauerkraut
Butter, for grilling

Butter 1 side of each slice of bread. Place 1 slice, buttered side down, in a nonstick skillet over medium heat. Spread with 1 tablespoon dressing and top with lobster, Swiss cheese, and sauerkraut. Finish with remaining dressing and top with second slice of bread, buttered side up.

Grill until first side is golden, then flip and cook second side until cheese is melted and sandwich is heated through.

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