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.

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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


‐ 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

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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)


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

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‐ Slice in half (triangle) and place on the plate