Lobster Grilled Cheese


Lobster Grilled Cheese

With an Endive Pear Salad
Celebrity chef and Top Chef Canada head judge Mark McEwan brings his decadent Lobster Grilled Cheese sandwiches to Chefdrop! This Drop features 10oz of premium lobster to make 4 Grilled Cheese sandwiches paired with Crispy Pancetta, Brie de Meaux, and Garlic Aioli on house made Rosemary Focaccia. With a side of Endive Pear Salad, this Drop is sure to up your Grilled Cheese game to the max!
Serves 2-3
•   Easy Prep
•   Ready in 15 Minutes



Share on facebook
Share on whatsapp
Share on twitter
Share on email
Share on pinterest

Support DropForDrop Initiative

Free Shipping $100+

Secure Checkout


  • 10oz bag Lobster
  • 1 bag Rosemary Focaccia
  • 1 bag Garlic Aioli
  • 1 bag Brie de Meaux
  • 4oz Citrus Dressing
  • 1 Endive
  • 1 Pear
  • 1 bag Red Onion
  • 1 box Pickled Parsley
  • 8pc Crispy Pancetta


Make sure you’ve got a Medium Frying Pan, a Spatula, a Cutting Board, a Knife, a Butter Knife, a Medium Mixing Bowl, Measuring Spoons, and Salad Tongs. It’s also ideal to have a few staples on hand like Butter. Now, let’s get cooking!



  1. Start by pre-heating your medium frying pan on medium-low heat.
  2. Take 2 slices of Rosemary Focaccia and place on a cutting board. Using a butter knife, evenly spread the Garlic Aioli on one side of both slices of the Rosemary Focaccia.
  3. Layer the Brie de Meaux on the other side of the Rosemary Focaccia.
  4. Evenly place the Poached Lobster on top of the Brie de Meaux.
  5. Place 2 slices of Crispy Pancetta over the Poached Lobster.
  6. Take the second slice of Bread and place on top of the sandwich (aioli side in).
  7. Repeat steps 2-6 to assemble all 4 Lobster Grilled Cheese sandwiches.
  8. Add 1/2 tablespoon of Butter to your pre-heated medium frying pan. Place Sandwich into the pan two at a time. Sear until golden brown, approximately 2-3 minutes. Once golden brown, flip your Lobster Grilled Cheese over using a spatula. Sear until golden brown on both sides. Remove from frying pan and allow to rest on a cutting board. Repeat this step until all 4 Lobster Grilled Cheese sandwiches are done.


  1. On a clean cutting board, cut a quarter inch off of the end of the Endive and peel off each individual Endive leaf. Rinse under cold water and place on paper towel to dry. Once dry, add the Endive Leaves to a medium mixing bowl.
  2. Using the same cutting board, peel and cut Pears into quarters, then cut out the seeds and slice into quarter inch slices. Add to the mixing bowl.
  3. Add Red Onion and Citrus Dressing and mix well with salad tongs. Garnish with Parsley.


  1. Slice the Grilled Cheese on a diagonal in half. Serve with Endive Pear Salad.

Mark McEwan

Executive Chef