Lobster Avocado Panini

• 1 cup chopped lobster meat
• 1 avocado, halved and sliced into 1/4 inch thick slices
• 4 thick slices of Jarlsberg or Emmentaler cheese
• 4 tablespoons creme fraiche or sour cream
• 1 tablespoon mayonnaise
• 1-2 tablespoons finely chopped chives
• 1/2 teaspoon finely chopped tarragon
• 4 3/4 inch thick slices of white peasant bread (or two small ciabatta rolls, split in half)
• salt and freshly ground pepper

1. In a small bowl, mix the lobster meat with 1 1/2 to 2 tablespoons of sour cream, mayonnaise, tarragon, chives, salt and pepper.
2. Preheat your cast iron grill pan over medium heat. Once the pan is hot, brush it with a tiny bit of vegetable oil (I use sunflower).
3. Brush the inside of each piece of bread with the remaining sour cream. Place the avocado slices onto the bottoms of each piece of bread, spoon the lobster salad over the avocados, top with the cheese and close.
4. Place your sandwich in the pan, and press it with a panini press or heavy pan to weigh it down. Cook until golden and crisp, about 3-4 minutes per side.

lobster, avocado, emmentaler cheese, creme fraiche, mayonnaise, chives, tarragon, bread, salt

Taken from food52.com/recipes/29563-lobster-avocado-panini (may not work)