Are you looking to amp up your sandwich repertoire? Well, do we have the recipe for you! Introducing our new Easy Lobster Reuben! It’s a protein-filled, lower-fat version of the classic grilled sandwich, featuring one of our favorite shellfish, luscious lobstah! For those who say you can’t improve upon a classic, we respectfully disagree!
The origins of the Reuben are a bit murky. Some say the famed sandwich hails from Nebraska; others say New York. And there’s no consensus on who “Reuben” actually was. But there’s no question that it’s a quintessentially American sandwich. This dish is all about the contrasts: crunchy cabbage, tangy dressing, grilled bread, creamy melted cheese. Over the years, the traditional centerpiece of this sandwich—corned beef—has been swapped out for other meats, veggies and even grouper. We’re particular to the variations that incorporate seafood, of course!
In the Florida Keys, lobster Reubens have earned a cult following (one restaurant will even ship them to your house!) so we decided to create our own version that Seafoodies can enjoy at home. Our recipe keeps it simple, so you can be enjoying these lobster Reubens in about 20 minutes! We think the sweetness of lobster makes it the perfect foil for the acidic, briny flavor of the sauerkraut. And while the lobster tastes indulgent, there is just a little bit of butter in this sandwich. Let us know what you think!
Easy Lobster Reuben
Prep time: 10 minutes
Cook time: 10 minutes
Total: 20 minutes
- 1 pound cooked lobster meat, coarsely chopped
- ½ cup light Thousand Island salad dressing
- 8 slices deli-style rye, pumpernickel or sourdough bread
- 3 teaspoons butter
- 18 ounces shredded sauerkraut
- 8 sandwich-sized thinly sliced reduced-fat Swiss cheese
- In a medium bowl, mix together lobster and salad dressing. Set aside.
- Arrange bread slices on a large cutting board work surface and lightly spread butter on one side of each bread slice.
- Heat remaining butter on griddle or large nonstick skillet over medium heat. Place all slices of bread on griddle with butter side face down; reduce heat to medium-low. Top four of the slices with one slice of cheese; on other four bread pieces, top with sauerkraut (distribute evenly). Top kraut slices with one slice of cheese each; then top with lobster-dressing mixture and then close the sandwich with the bread slice topped with cheese.
Heat sandwiches until bottom is golden, about 5 minutes. Using a spatula, carefully flip sandwiches and cook until underside is golden-brown and cheese is melted, about 5 minutes more. Remove from griddle or pan and slice diagonally.