1, 12 ounce bottle Sam Adam’s Summer Ale
2 garlic cloves, crushed
2 whole lobster tails
4 tablespoons butter
4 sourdough bread slices
4 slices white cheddar cheese
4 slices Gruyère cheese
¼ cup mayonnaise
1 tablespoon hot sauce
2 tablespoons chives, finely chopped
Juice of ½ lime
Salt
Pepper
Pour beer into a medium pot and add garlic. Bring to a boil over medium heat and insert a steamer basket.
If lobster tails are still in the shell, split the shell lengthwise. Place lobster tails in the steamer basket and cover. Reduce heat and simmer for 8 minutes. Pull lobster tails from heat and remove meat from the shells. Roughly chop the lobster.
Create spicy mayo by combing mayonnaise, hot sauce, chives and lime juice in a large bowl. Season with salt and pepper.
Heat a skillet over medium heat. Add 1 tablespoon of butter and melt. Add a slice of sourdough and top with 2 slices of cheddar and Gruyére cheese each. Spoon half of the lobster onto the cheese slices. Top with spicy mayo and another sourdough bread slice.
Once the bottom is nicely browned, flip and toast in 1 tablespoon melted butter. Repeat this process using remaining ingredients.
