Lobster and Shrimp Spinach Grilled Cheese

Ingredients: 2 lobster tails 1 pound peeled & deveined shrimp Seasonings: old bay, garlic powder, onion powder, Tony Chachere’s bold seasoning, paprika, white pepper 3 Tbsp stick unsalted butter Fresh chopped parsley 3 cups spinach, cooked down, squeezed and drained 4 oz cream cheese, softened 2 Tbsp sour cream 1/2 cup shredded Monterey Jack cheese Mayo Artisan Bread, sliced Slices of Colby Jack and mozzarella cheese 4 Tbsp butter Take lobster meat out of the shell. Cut into pieces. Cut shrimp into pieces. Place on a bowl, add seasonings and mix. Add to seasoned skillet on medium heat. Add the butter. Cook for 2 minutes or until pink. Add parsley and mix. Remove from heat. Add to another bowl the spinach, cream cheese, sour cream and shredded Monterey Jack cheese. Mix until well combined. On one side of two slices of bread, lightly spread some mayo. In a large skillet, add the butter until it melts on medium high heat. Place Mayo-spread bread slices side down. On one slice, add the sliced cheeses to melt, on the other side spread down some spinach/cream cheese mix. On the spinach/cream cheese mix, add some of the cooked seafood. Once the cheese melts a little bit, place on top of the seafood slice and press lightly down on the grilled cheese. Flip and it should be golden brown. Enjoy!