Four Cheese Lobster Toastie

Method

• Step-by-Step Method: Four Cheese Lobster Toastie
• Preheat the oven to 200°C (392°F) and line a baking tray with parchment paper.
• Bring a pot of salted water to a gentle boil.
• Prepare the lobster tails by cutting them in half lengthwise, removing the meat, and roughly chopping it; set aside.
• In a small saucepan, melt 50g salted butter over medium heat.
• Stir in 2 tablespoons plain flour and cook, stirring, for 2–3 minutes to make a roux.
• Gradually whisk in 300ml whole milk until smooth and thickened (about 5 minutes).
• Add 50g grated mature cheddar, 50g grated parmesan, 50g grated gruyère, and 50g grated mozzarella to the sauce; stir until fully melted.
• Grate in a generous pinch of nutmeg and stir to combine; remove from heat.
• Combine the chopped lobster meat with 6 tablespoons of mayonnaise in a bowl; set aside.
• Thinly slice 1/2 cucumber using a mandolin or sharp knife.
• In a small bowl, mix 100ml white wine vinegar and 50ml caster sugar, stirring to dissolve sugar completely.
• Add the sliced cucumber and a small bunch of picked dill to the vinegar mixture; leave to pickle for at least 15 minutes.
• Lay out 8 thick slices of bloomer bread on a clean surface.
• Spoon and spread the lobster-mayonnaise mixture evenly across 4 slices of bread.
• Add a generous layer of four-cheese sauce over the lobster mixture.
• Top with the remaining 4 bread slices to create sandwiches.
• Carefully transfer the sandwiches onto the lined baking tray.
• Brush the outside of each sandwich with softened butter for extra crispness.
• Place the tray in the oven and bake for 8–10 minutes, flipping halfway, until golden and cheese is bubbling.
• Remove the toasties from the oven and let rest for 2 minutes before slicing.
• Plate each toastie with a side of drained pickled cucumber and a sprinkle of fresh dill for brightness; serve immediately.