Not So Classic Welsh Rarebit

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This less classic version includes crab meat and scallions.
Recipe By: Chef Frank Terranova
  • PrepN/A |
  • TotalN/A |
  • Serves 4


    • 1 and 1/2 pounds sharp cheddar cheese, shredded
    • 1 cup beer or ale
    • 1 tsp Worcestershire sauce
    • 1/2 tsp hot sauce
    • 3/4 tsp dry mustard
    • 1 egg
    • 4 slices sourdough bread, toasted
    • 1/2 pound fresh lobster meat
    • 1/4 cup scallion, chopped


Place the cheese, beer or ale, Worcestershire sauce, hot sauce and mustard in a double boiler set over simmering heat. Stir until the cheese is melted. In a bowl, beat the egg. Add 3 to 4 tablespoons of cheese sauce into the egg, then pour this into the cheese sauce. Meanwhile, toast the sourdough bread and top with the fresh lobster meat. Pour the cheese sauce over the lobster and garnish with the scallions.
Recipes From - The Gourmet Food And Cooking Resource