AuthoradminSweet, succulent lobster folded into a rich blend of melted mascarpone and provolone, layered on buttery toasted sourdough. Finished with a touch of lemon‑chive butter and a crisp golden crust that highlights every luxurious bite. A coastal twist on comfort—decadent, warm, and irresistibly indulgent.
In small bowl stir together 4 tablespoons butter and chili paste. Set aside.
In medium bowl stir together the mascarpone, scallions and tomatoes.
Dividing the ingredients evenly between two sandwiches, spread each slice of bread with the mascarpone mixture, top with a slice of provolone, top with arugula and cooked lobster, then finish with another slice of provolone. Place the second piece of bread on top, mascarpone-side down.
In large nonstick skillet, melt 2 tablespoons butter over medium heat. Place sandwiches in skillet and spread the chili butter over sandwich tops. Cook sandwiches until bottom bread is golden brown, about 3 minutes. Using a spatula, carefully flip sandwiches, pressing down gently. Continue cooking additional 3 minutes, or until both sides are golden brown and filling is warm and melted.
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