Recipe: Lobster Croque Monsieur from Beat Bobby Flay

Shanna O’Hea, chef/owner of the Kennebunk Inn and its restaurant Academe Maine Brasserie & Tavern was a contestant on the Food Network’s “Beat Bobby Flay.” Chef O’Hea made it through the first round of elimination and challenged Flay to create a New England version of the classic French Croque Monsieur.

Recipe: Lobster Croque Monsieur from Beat Bobby Flay
Chef Shanna O'Hea's "Lobster Croque Monsieur" from her appearance on "Beat Bobby Flay"
Cuisine: New England Seafood - French
Recipe type: Sandwich - Beat Bobby Flay
Serves: 6 servings
  • 3 each Maine Lobster, 1¼ -1/2, or 2 pounds Fresh TCK meat
  • 2 Loafs Challah Bread
  • 1 pound Smoked Gruyere Cheese
  • 1 pound Tasso Pork
  • 1 dozen eggs
  • 1 pound butter, unsalted
  • 1 quart Milk
  • 1 cup Flour
  • 1 each Whole Nutmeg
  • 1 each Tabasco
  • As needed Kosher Salt, Black Pepper, White Pepper
  • 2 each Lemons
  • 2 each Kaffir Limes
  • 1 bunch Fresh Basil
Mango Coulis
  • 1 each Mango, peeled and cut into chunks
  • 1 each Red Onion, small dice
  • 1 each Garlic Clove, minced
  • 1 each Fresh Ginger, finely grated
  • 1 each Jalapeño, seeded and minced
  • 1 Tablespoon Raisins
  • 1 Teaspoon Frenchs Yellow Mustard
  • 1 Tablespoon Honey
  • 1 Teaspoon Madras Curry Powder
  • 1 Cup Water
  • 1 Teaspoon Mango Vinegar (can substitute w/ Champagne Vinegar)
  • Salt and Pepper
  • Olive Oil
Mango Coulis Method:
  1. Sauté onion, jalapeño, garlic and ginger in olive oil until beginning to brown
  2. Add curry powder, raisins, honey and mustard cook for 1 minute
  3. Add mango and water,cook for 3-5 minutes until mango has softened and water has reduced
  4. Check seasoning and add mango vinegar
  5. Puree in Vita-mix until very smooth, adjust consistency as needed
Croque Monsieur Method:
  1. Cook Lobsters for 13 mins and shock in ice bath. Portion lobster so each sandwich will have tail, knuckle and claw meat, season with Kaffir Lime and salt and pepper
  2. Make roux with butter and flour, add milk and cook until thickened. Season with salt, white pepper, nutmeg, lemon zest, tabasco
  3. Toast one side of challah in butter in sauté pan until golden, place toast side down on sheet tray and top with sliced Gruyere cheese and put under broiler, until melted and golden
  4. Slice pork into thin pieces and fry to crisp up and extract fat
  5. Fry eggs in pork fat in non stick pan on low heat, cover and let steam to finish top of egg
  6. Plating - sliced challah on bottom top with lobster, fried pork and egg, cream sauce, fresh basil leaves and toasted bread, serve immediately with Lobster Bibb & wet naps because this sandwich is a delicious mess
Equipment List
  1. Large Stock Pot cook Lobsters
  2. Non-stick pans or one large skillet
  3. sauté pans
  4. -Quart Pot
  5. each 4-inch ring molds for egg cookery (will bring set with me)
  6. High Speed Blender
  7. Cambro - 12 quarts size (ice bath to shock lobsters)
  8. Vegetable peeler, micro-plane, small balloon whisk, spatula
  9. Meat Slicer
  10. Broiler/Salamander
Plating if available 7-8 inch size cast iron skillets



About The Kennebunk Inn

The Chefs/Owners of The Kennebunk Inn and its restaurant, Academe Maine Brasserie & Tavern met when they were students at The Culinary Institute of America. They have appeared on "Best Thing I Ever Ate," "Chopped," "Rewrapped," and "Beat Bobby Flay" on the Food Network and on the Travel Channel's "Food Paradise." They have also appeared in Oprah Winfrey's "O" The Magazine. The O'Heas have been guest chefs at Walt Disney World's Epcot International Food & Wine Festival, Houston's "Sugar Land Food & Wine Affair, Boca Raton's "Boca Bacchanal" Food & Wine Festival, and on Holland America Cruise Line.