Lobster Braai broodjies

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Ingredients

CHIMICHURRI SAUCE:

• 1 cup packed fresh parsley leaves
• 1/4 cup packed fresh cilantro leaves
• 2 tablespoons fresh oregano leaves
• 2 garlic cloves, coarsely chopped
• 1 teaspoon crushed red pepper flakes
• 1/2 teaspoon salt
• 1/2 cup olive oil
• 1/3 cup red wine vinegar

GUACAMOLE:

• 1 medium ripe avocado, halved, pitted and peeled
• 1 tablespoon minced fresh cilantro
• 1 tablespoon lime juice
• 1/4 teaspoon salt

GRILLED CHEESE SANDWICHES:

• 1 1/4 cups cooked and coarsely chopped lobster
• 4 slices white bread (3/4 inch thick)
• 2 ounces Mozzarela cheese, cut into two slices (1 ounce each)
• 2 ounces Fontina cheese, cut into two slices (1 ounce each)
• 2 tablespoons butter, softened

Directions

CHIMICHURRI SAUCE:

1. Place the parsley, cilantro, oregano, garlic, red pepper flakes and salt in a food processor; cover and pulse until finely chopped.
2. While processing, slowly drizzle in olive oil and red wine vinegar until smooth.

GUACAMOLE:

1. Mash the avocado, cilantro, lime juice and salt in a bowl until desired consistency.

GRILLED CHEESE SANDWICHES:

1. Gently toss lobster with 2 tablespoons chimichurri sauce in a bowl. Spread 1 tablespoon chimichurri sauce on each bread slice.
2. Layer two bread slices with mozzarella, lobster mixture, guacamole and fontina.
3. Top with remaining bread slices chimichurri side down.
4. Spread butter on the outside of the sandwiches, lightly pressing them together.
5. Cover and refrigerate any remaining chimichurri; save for a different recipe.
6. Toast sandwiches on a braai over medium-low heat for 2-4 minutes on each side or until bread is golden brown and cheeses are melted.