Cooking On The Couch: Nova Scotia Lobster BLT
NEW YORK (WLNY) -- Bruce Bozzi, Jr. of The Palm restaurant makes us a succulent lobster dish in celebration of National Lobster Day on Saturday, June 15th.
Ingredients:
8 oz of Lobster Salad (recipe below)
2 pieces of Marble Pullman bread
2 Tbsp Green Goddess Dressing (recipe below)
3 pc Crispy Bacon Strips
5‐6 slices oven dried plum tomatoes -depending on the size
½ oz Baby Arugula
Lobster Salad:
2 lbs Butter Poached Cooked Lobster Meat (med diced)
1 cup Celery (small diced)
1 cup Cucumber (small diced)‐seedless
1 cup Mayonnaise
2 Tbsp Lemon Juice
1 Tbsp Fresh Tarragon (minced)
To taste: Kosher Salt and Black Pepper
Procedure:
‐ In a bowl, mix lobster meat, celery, cucumber, mayonnaise and lemon juice together.
‐ Season with salt, black pepper and tarragon
‐ Hold chilled until needed
Goddess Dressing
1 cup mayonnaise
½ cup fresh basil leaves (1 oz) - rough chopped
½ cup fresh flat leaf parsley (2 oz) - rough chopped
3 ea scallions (green & white) - sliced
2 ea cloves of garlic
2 pc of anchovy fillets
¼ cup lemon juice (2 lemons)
1 cup crème fraiche
To taste: kosher salt freshly ground black pepper (mill)
Procedure:
Using a robo coupe or blender:
‐ add mayonnaise, basil, parsley, scallions, garlic and anchovy.
‐ chop until fine and ingredients are incorporated. Use a rubber spatula to scrape the sides.
‐ add lemon juice, combine well
‐ add crème fraiche, combine well
‐ season with salt and pepper
‐ check consistency, and chill until needed for service
Sandwich Procedure:
‐ Toast the marble Pullman bread
‐ Once toasted, brush with goddess dressing
‐ Add crispy bacon strips to one of the slices of bread
‐ Top with 8 oz of lobster salad, oven dried tomatoes and baby arugula
‐ Top the sandwich with second slice of toasted bread
‐ Slice in half (triangle) and place on the plate