Las Vegas Weekly

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Brock Radke

Wed, Jun 20, 2012 (4 p.m.)

American Fish chef Sven Mede describes his kitchen’s approach this way: “We put a spin on classic American dishes using the freshest seasonal ingredients and preparing them in simple, uncomplicated ways.” Sounds pretty warm and comforting, eh?

And what could be more comforting than everybody’s favorite rainy day meal? Granted, Mede’s grilled cheese and tomato soup is quite the upgrade from Kraft singles and a can of Campbell’s. He incorporates brioche, lobster and heirloom tomatoes for a “vibrant and balanced-tasting dish” that satisfies, even on a sunny day.

Lobster Grilled Cheese and Heirloom Tomato Soup

(serves 4)

Ingredients:

8 slices brioche

6 oz. diced, cooked lobster meat

8 oz. grated white cheddar

6 oz. softened butter

8 basil leaves (chopped)

1 tsp. lemon zest

salt and pepper to taste

1¼ lbs. heirloom tomatoes (diced)

½ yellow onion (sliced)

3 garlic cloves (sliced)

¼ fennel head (sliced)

2 oz. olive oil

2 cups white wine

1 sprig thyme

1 sprig basil

1 bay leaf

Method:

For the soup, sweat the onions, garlic and fennel at low heat for 10 minutes in olive oil. Add white wine, thyme and basil sprigs and bay leaf, and simmer for 15 minutes. Add chopped tomatoes and cook five minutes more. Remove herbs, and puree remaining ingredients in a blender. Finish with 2 tbsp. olive oil, and season to taste with salt and pepper.

For the sandwich, mix lobster, cheese, chopped basil and lemon zest with half the softened butter. Season with salt and pepper. Spread this mixture evenly over one slice of brioche and cover with second slice. Brush outside of bread with butter and griddle for about two minutes on each side or until bread is golden brown and center is hot.