Make the spicy miso corn

• Melt the butter in a frying pan over medium heat.
• Add the corn kernels and cook until lightly golden.
• Stir in the miso paste and chili paste and cook until glossy and coated.

Prepare the lobster filling

• Mix the chopped lobster meat with the mayonnaise.
• Season lightly and set aside.

Toast the brioche

• Toast the brioche halves cut-side down in a pan until golden.
• Sprinkle the grated Gruyère over the top halves and let it melt.

Warm the bisque

• Heat the lobster bisque in a saucepan until hot.

Assemble the sandwich

• Spread the lobster filling on the bottom brioche half.
• Add the green lettuce and the spicy miso corn.
• Close with the Gruyère-topped brioche half.

Serve

• Serve the sandwich with the warm lobster bisque for dipping.