Ingredients:

  • 1 lb cooked lobster meat, chopped into bite-sized chunks
  • 3 tbsp unsalted butter
  • 1 tbsp fresh lemon juice
  • ½ tsp smoked paprika
  • 8 slices marbled rye bread
  • 8 slices Swiss cheese
  • 1 cup sauerkraut, drained and squeezed dry
  • ½ cup Thousand Island dressing
  • 4 tbsp softened salted butter

Instructions:

  1. In a small saucepan over medium-low heat, melt 3 tbsp of butter. Stir in the lemon juice and smoked paprika.
  2. Gently fold in the lobster meat for 2–3 minutes until warmed through and coated in a velvety glaze. Remove from heat immediately.
  3. Lay out the rye bread slices and spread a generous layer of Thousand Island dressing on the inner side of each slice.
  4. Layer the ingredients in this order: one slice of Swiss cheese, a heap of squeezed-dry sauerkraut, the butter-poached lobster, and a second slice of Swiss cheese. Top with the remaining rye bread.
  5. Spread softened butter on the exterior of the sandwiches.
  6. Place sandwiches in a preheated skillet over medium heat. Grill for 3–4 minutes per side until the bread is mahogany-colored and the cheese is melted, pressing down lightly with a spatula.