Cheddar Cheese Biscuit Lobster Sandwich Recipe

Ben Carraoli

Cheddar Cheese Biscuit Lobster Sandwich Recipe

I still remember the first time I made this Cheddar Cheese Biscuit Lobster Sandwich — it felt like a small celebration in my kitchen. I wanted something indulgent but comforting, and this recipe delivered both. The cheesy biscuits came out golden and fluffy, and the lobster was buttery and tender.

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Prep Time 20

Cook Time 30

Servings: 8

Ingredients Method Notes

Ingredients

3 cups all-purpose flour – Provides structure while keeping the biscuits soft and tender. Fresh flour gives better rise.
2 tablespoons granulated sugar – Adds a subtle sweetness that balances the savory cheddar and lobster.
5 teaspoons baking powder – Essential for tall fluffy biscuits.
¾ teaspoon cream of tartar – Enhances leavening and improves texture.
¾ teaspoon salt – Brings out all the flavors.
½ cup shortening cold and cubed – Keeps the biscuits moist and flaky.
¾ stick unsalted butter cold and cubed – Cold butter creates those beautiful biscuit layers.
1 large egg cold – Helps bind the dough without making it dense.
¾ cup cold buttermilk – Adds tenderness and a slight tang.
1½ cups sharp cheddar cheese freshly grated – Sharp cheddar gives bold flavor; freshly grated melts better.
1 teaspoon freshly ground black pepper – Adds mild heat and depth.
1 fresh lobster about 2 pounds – Fresh lobster gives the best sweetness and texture.
3 tablespoons salted butter melted – Enhances the lobster’s natural richness.
1 tablespoon fresh chives finely chopped – Adds freshness and a pop of color.

Method

Start by preheating your oven and lining a baking sheet. Combine the dry ingredients, then cut in the cold butter and shortening until the mixture looks crumbly. Add the egg, buttermilk, and cheddar cheese, mixing gently until a soft dough forms.
Pat the dough out on a floured surface and cut into thick rounds or squares. Place them on the baking sheet and sprinkle extra cheese on top. Bake until the biscuits rise and turn golden brown with crisp edges.
Steam the lobster until fully cooked, then let it cool slightly before removing the meat. Chop the lobster into bite-sized pieces and toss with melted butter and chopped chives for rich flavor.
Slice the warm biscuits in half and generously fill them with the buttery lobster mixture. Serve immediately while everything is warm and fresh.

Notes

I always keep my butter and buttermilk very cold for flakier biscuits.
I avoid overmixing the dough so the biscuits stay tender.
I taste and season the lobster lightly before assembling.
I warm the biscuits slightly before serving to enhance flavor and texture.