To make pickled cucumbers, combine vinegar and sugar in a small pan with 50ml of water. Heat until the sugar has dissolved.
Remove the mixture from the heat and let it cool.
Once it’s cool, add the cucumber slices, then refrigerate for at least 2 hours.
Boil the lobster tails in accordance to package instructions, then cut into chunk-sized pieces.
Add the butter to a pan and cook over medium-high heat until it begins to foam. Once the butter has started to emit an aroma, add the flour.
Gradually add the milk little by little until a smooth sauce is created. Keep stirring for 5 minutes until the mixture has thickened.
Add four kinds of cheese, a good grating of nutmeg, and seasoning to your sauce. Stir over a low flame until completely melted.
Gently mix the lobster and cook for a few minutes to warm up. Let it cool slightly.
Spread mayonnaise on one side of the two slices of bread. Evenly distribute the lobster and cheese sauce among them.
Set an oven to 160°C/140°C/3 flames.
Fry the sandwich for 2-3 minutes on each side over medium heat in a large frying pan, in batches if possible, until brown.
Transfer the fried sandwiches to a baking sheet and bake them for 5-10 minutes.
Drain the pickled cucumber. Add the dill to it.
Serving Suggestions: To serve the sandwiches, cut them in two and offer a healthy pile of cucumbers.