This buttery grilled cheese is my modern take on a classic New England indulgence — the Kennebunkport Lobster Grilled Cheese Sandwich. I first tasted a version of this while visiting a tiny lobster shack near the Maine coast and spent years trying to recreate that warm, salty-sweet bite at home. I settled on a combination that balances the delicate sweetness of cooked Maine lobster with creamy Wisconsin mascarpone and melty provolone, finished with peppery arugula and a whisper of chili in the butter. The result is a crunchy, golden exterior with a luxurious, slightly tangy interior that tastes like summer on the water.

What makes this sandwich stick in my memory is the contrast — crisp country-style bread yielding to a molten, savory center studded with bright tomato and scallion. It’s special enough for a casual dinner guest yet simple enough for a weeknight. I love how a small change in technique — spreading mascarpone on both slices and using room-temperature, chili-infused butter — elevates the whole thing. Serve it with a simple green salad or a cup of clam chowder for a complete New England-inspired meal.

Ingredients

• Butter: 4 to 6 tablespoons (1/2 to 3/4 stick), room temperature — softened butter spreads easily and browns evenly; use unsalted for greater control or salted for convenience.
• Chili paste: 1 teaspoon — choose a smooth, mild chili paste like sambal oelek for approachable heat; adjust down if you prefer no spice.
• Mascarpone: 1/2 cup (4 ounces) Wisconsin mascarpone, softened — this lends richness and a slightly sweet tang that contrasts beautifully with lobster.
• Scallions: 2, thinly sliced (white and green parts) — add bright oniony notes; slice thin to distribute flavor without adding crunch.
• Tomatoes: 1/4 cup, small dice — use ripe plum or vine tomatoes; drain seeded juices to avoid soggy bread.
• Bread: 4 slices country-style white bread — choose a sturdy, slightly open-crumb loaf to hold the filling and crisp up evenly.
• Provolone: 4 thin slices Wisconsin provolone — mild, melty, and complementary to mascarpone without overpowering the lobster.
• Arugula: 1/2 cup loosely packed — peppery greens cut through the richness and add freshness.
• Maine lobster: 1 cup cooked, coarsely chopped — ideally claw and knuckle meat for sweet, tender texture; warm briefly if refrigerated before assembling.

Instructions

Prepare the chili butter: In a small bowl, stir together 4 to 6 tablespoons softened butter and 1 teaspoon chili paste until smoothly combined. Leave about 2 to 3 tablespoons aside for frying; the rest will be spread on the bread. Soft butter spreads evenly and creates a crisp, golden crust when pan-fried. Make the mascarpone spread: In a medium bowl, fold together 1/2 cup mascarpone, sliced scallions, and diced tomatoes until just combined. Taste and season lightly with salt (if your butter is unsalted) and freshly ground black pepper. The mixture should be spreadable but not runny; drain excess tomato liquid if needed to prevent sogginess. Assemble the sandwiches: Spread the mascarpone mixture evenly over all four slices of bread. On two slices, layer two slices of provolone, divide the arugula, then add an even layer of chopped lobster. Top with the remaining provolone and place the other bread slices mascarpone-side-down to form sandwiches. Press gently to compact filling and make flipping easier. Pan-fry to golden perfection: Heat a large nonstick skillet over medium heat and melt 2 to 3 tablespoons of the chili butter. Place sandwiches in the skillet and immediately spread the remaining butter over the tops. Cook until the bottom side is deep golden brown, about 3 minutes. Flip carefully with a sturdy spatula, press down gently, and cook another 3 minutes until both sides are golden and the cheese is melted. Keep heat moderate to allow cheese to warm through without burning the bread. Rest and serve: Transfer sandwiches to a cutting board and let rest 1 to 2 minutes; this avoids molten filling spilling out and helps the cheeses settle. Slice diagonally and serve warm alongside a crisp salad or tomato soup for contrast.

Storage Tips

Store leftover lobster and components separately when possible. Refrigerate cooked lobster in an airtight container for up to 2 days. If you have assembled but uncooked sandwiches, wrap them tightly in plastic wrap and refrigerate for no more than 2 hours before cooking to preserve bread texture. For longer storage, cook the sandwiches, cool completely, wrap individually in foil and freeze up to 1 month. Reheat from frozen in a 350°F oven for 12 to 18 minutes, flipping once, to re-crisp the crust while ensuring the interior warms through. Avoid microwaving, as it makes the bread soggy.

Ingredient Substitutions

If mascarpone is not available, blend 3 tablespoons cream cheese with 1 tablespoon heavy cream to approximate texture and tang. Swap provolone for fontina or Havarti for a creamier melt; sharp cheddar will add more bite but changes the flavor profile. For a lighter option, use whole grain or sourdough instead of country-style white bread. If lobster is unavailable or expensive, coarsely chopped cooked shrimp or sweet canned crabmeat can mimic the texture and savory-sweet balance; reduce added salt accordingly. For a dairy-free twist, omit mascarpone and use a dairy-free spread and a melting plant-based cheese, though the sandwich will shift in richness and mouthfeel.

Serving Suggestions

Serve these sandwiches with a crisp, acidic salad to cut the richness — mixed greens with lemon vinaigrette or a shaved fennel salad work beautifully. For a coastal touch, pair with a simple clam chowder or a chilled cucumber and dill salad. Garnish with lemon wedges for brightness and a scattering of chopped fresh chives or parsley. For a casual gathering, cut sandwiches into halves or quarters and serve as hand-held bites; for an elegant meal, plate whole halves with a composed side salad and a small ramekin of herbed aioli.

Cultural Background

This sandwich is rooted in New England’s love for lobster and coastal comfort food. Lobster rolls and warm buttered lobster are regional staples; combining lobster with melted cheese is a modern American twist that blends lobster shacks’ ingredient simplicity with deli-style sandwich technique. Kennebunkport, Maine, has long been associated with lobster cuisine, and this preparation borrows the locality’s respect for high-quality seafood while introducing creamy mascarpone and provolone to create a richer, contemporary interpretation of a seaside favorite.

Seasonal Adaptations

In summer, use the ripest tomatoes and a handful of fresh basil in the mascarpone for a bright lift. In cooler months, switch diced tomatoes for roasted cherry tomatoes or a spoonful of preserved tomatoes for concentrated sweetness. For a holiday version, fold in minced tarragon and a squeeze of lemon to the mascarpone and swap arugula for watercress. You can also add a sprinkle of Old Bay or a pinch of smoked paprika to the butter during fall for a warmer spice profile.

Meal Prep Tips

Make the mascarpone spread up to 24 hours ahead and keep chilled in an airtight container — bring to room temperature before spreading. Cook lobster earlier in the day and chill; when ready to serve, assemble and grill so the bread is fresh and crunchy. If preparing multiple sandwiches for a lunchbox, assemble with the cheese on both sides and wrap tightly; store cold and quickly pan-toast or use a sandwich press at serving time for best texture. Use sturdy, foil-lined containers to keep sandwiches warm for short transport.

Whether you’re feeding guests or treating yourself to a comforting, indulgent meal, this Kennebunkport-style grilled sandwich brings the taste of the Maine coast into your kitchen. It’s quick, adaptable, and endlessly satisfying — make it your own with small swaps and personal touches.