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1
Make the slaw: Put the cabbage in a small bowl.
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2
Sprinkle the vinegar, sugar, salt and pepper to taste, and the celery seeds over the top and toss well.
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3
Let stand, tossing frequently, until the cabbage wilts, about 20 minutes.
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4
Make the sandwiches: In a small bowl, stir together the mayonnaise, ketchup, relish and paprika.
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5
Add half of the dressing to the lobster meat and toss well to combine.
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6
Arrange the bread slices on a work surface and spread a little of the remaining dressing on each slice.
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7
Put a slice of cheese on each piece of bread; divide the lobster meat among 4 of the slices, then top each with one-quarter of the slaw.
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8
Invert the remaining cheese-covered bread slices onto each sandwich.
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9
Spread 1/2 tablespoon butter on the top of each sandwich.
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10
Melt the remaining 1 tablespoon butter in a large nonstick skillet over medium heat and swirl the pan to coat it.
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11
Arrange the sandwiches, butter-side up, in the pan and cook until the bottoms are golden, about 5 minutes.
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12
Carefully flip the sandwiches and cook until the other sides are golden brown and the cheese is melted, about 5 more minutes.
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13
Remove the sandwiches from the pan and let stand 1 minute before slicing on the diagonal and serving warm.
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14
To cook your own lobster, boil two 2 1/4-pound lobsters in a large pot of salted water, covered, 5 minutes.
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15
Uncover, reduce the heat and simmer 8 more minutes.
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16
Drain and let cool; remove the meat.
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17
Photograph by Con Poulos
