Our cheeses logo
Lobster and Le Saint-Paulin des Basques Grilled Cheese

Lobster and Le Saint-Paulin des Basques Grilled Cheese

4 portions


  • 30 ml (2 tbsp.) salted butter, at room temperature
  • 1 garlic clove, chopped
  • 10 ml (2 tsp.) fresh basil, chopped
  • Freshly ground pepper
  • 1 baguette
  • 225 g (8 oz.) lobster meat
  • 225 g (8 oz.) Saint-Paulin from here, such as Le Saint-Paulin des Basques cheese, sliced


Tip: once a step is done, you can click on it to cross it out and go to the next one.

  • In a bowl, mix the butter, garlic and basil together. Generously pepper.
  • Cut the baguette into 4 equal sections and then slice each section in half horizontally.
  • Divide the lobster meat and cheese among the bottom halves of the baguette. Cover with the baguette tops and butter the outside on both sides.
  • Heat a large skillet (or 2 skillets) on medium-low heat.
  • Place the sandwiches in the hot skillet. Press down on each one to flatten. Cook for 4 to 5 minutes. Turn over and then continue cooking for 4 to 5 minutes, covered, or until the sandwiches are golden on both side and the cheese has melted.
  • Transfer the sandwiches to a cutting board and cut in half. Serve with a green salad.


  • Garlic and basil butter will keep in the refrigerator for up to 10 days. Grilled cheese sandwiches must be made just before serving.

You can use these cheeses for this recipe