6 slices thick cut applewood smoked bacon
2 (5 to 6 ounce) lobster tails, meat removed from the shell
1 tablespoon butter
1/8 teaspoon granulated garlic
1/4 teaspoon dried tarragon
pinch of salt and pepper
6 ounces Brie cheese, sliced, rind removed
4 slices brioche bread
1 tablespoon butter, softened
1/4 cup Miracle Whip
2 teaspoons dried tarragon
1/4 teaspoon granulated garlic
Preheat oven to 350 degrees.
Pat, the lobster, tails completely dry with a paper towel and place in a small baking pan.
Melt 1 tablespoon butter and mix in the 1/8 teaspoon granulated garlic and 1/4 teaspoon tarragon.
Brush lobster tails with butter mixture and bake in preheated oven for 15 minutes.
While the lobster is baking in a small bowl mix 1 tablespoon butter, 1/4 cup Miracle Whip, 2 teaspoons dried tarragon, and 1/4 teaspoon granulated garlic. Set aside.
In a skillet cook bacon until crisp. Set aside on a paper towel lined plate.
Spread the outsides of brioche bread with the Miracle Whip mixture, coating the entire surface of each slice.
To assemble the sandwiches, place the cheese, bacon, and lobster on the inside of each bread slice. Using cheese on both sides will hold the sandwich together.
Preheat a griddle or skillet over medium heat. Grill sandwiches(Miracle Whip coated side out) until golden on both sides and the cheese is melted – about 4 to 5 minutes per side. Let the sandwiches cook until they move easily in the pan trying to move them to quickly will cause them to stick.
Keywords: lobster tail, brie cheese, applewood smoked bacon, brioche bread, tarragon, grilled cheese