Here’s a decadent and totally keto recipe for a lobster toastie. I am such a fan of grilled cheeses, but since living in London while in university, I love calling them toasties! Today I bring to you a real treat, a lobster and cheese grilled cheese made with homemade keto bread!
History of Grilled Cheese
Statistically speaking, three-quarters of people who buy sliced cheese make at least one grilled cheese a month. The French have been making their famous croque monsieurs since the early 1900s, but today’s “grilled cheese” is traced back to the 1920s, when the bread slicer was invented, making white bread easy and affordable. Once processed cheese was patented by James L. Kraft, “american cheese slices” became a cheap and scalable product ready to fill the white bread slices. Popular with Navy cooks in World War II they started making open faced cheese sandwiches, and soon after to make them more filling they added another slice of bread on top!
Ingredients for Keto Lobster Toastie
PREP TIME: 15 min
COOK TIME: 20 min
1/4 cup cheddar
1/4 cup parmesan
1/4 cup gruyere
1/4 cup heavy cream
1 tbsp keto wheat flour
1 tbsp butter
1/2 tsp nutmeg
6 tsp mayo
2 lobster tails
1/2 tbsp salted butter
6 slices keto friendly bread (1 net carb each)
Per 1 serving
3g Net Carbs
27g Total Carbs
Instructions for Keto Lobster Toastie
- Remove the lobster meat from the tails. Easy way us to take scissors and cut the top of the lobster tail and pull open. Cop the meat into bite sized pieces.
- Heat a small pan and cook the lobster tails in salted butter until cooked. Remove from pan but leave the butter.
- Melt the extra 1 tbsp of butter in a pan and, once foaming, add the keto wheat flour and cook for a few minutes until smelling a little nutty. Add the cream and whisk until a smooth sauce forms. Add all three cheeses and nutmeg and stir over a very low heat until fully melted. Fold in the lobster meat and cook for a few minutes to reheat. Cool slightly.
- Spread 1 tsp of mayo on the keto bread slices and put mayo side down on a large skillet. Divide the lobster cheese on 3 of them. Put on the other slices of bread, with the mayo facing outwards, flipping once browned and toasted!