With its legendary seafood, Peter’s Clam Bar has attracted generations of Long Islanders to Island Park each summer. The house favorite lobster grilled cheese is Chef Chris Seidl’s signature recipe. Steamed lobster, mayo, bacon and gruyere cheese come together on texas toast bread for timely, summer dish.
Lobster Grilled Cheese
Recipe by Chef Chris Seidle
Makes 4 sandwiches
1 egg yolk
1 half fresh squeezed lemon
1 tablespoon white vinegar
1 cup of oil (corn is preferred)
1 pinch salt
2 pinches sugar
2 tsp seafood seasoning (2 pinches smoked paprika, 1 pinch white pepper, 1 pinch each of celery salt, cayenne pepper, onion salt and garlic powder)
Add egg yolk to large mixing bowl. Squeeze in lemon juice and add vinegar. Begin to whisk. As you whisk add the oil slowly so that it emulsifies. Add salt, sugar and the seasoning. Continue to whisk.
Lobster salad ingredients:
The meat of 2 lobsters, steamed and chilled and cut into large chunks
1 red onion diced
2 stalks celery diced
bunch cilantro diced
Homemade mayonnaise (see above)
Mix the onion, celery, cilantro and lobster with the mayonnaise in very large bowl.
Remaining Ingredients for Sandwich:
8 Sliced texas toast
1 stick Butter
8 pieces bacon, cooked, drained and crumbled
16 slices gruyere cheese
Warm oven to 300.
In large, oven friendly pan melt several pads of butter over low heat and lay texas toast on top (two slices as a time). Coat with butter and flip, so that other side is coated as well. You may need to add more butter.
Place one slice of cheese on each slice of bread, keep bread separated (don’t sandwich yet). Top one side with crumbled bacon. Move pan into the warm oven so that cheese really begins to melt. When it does, remove from oven and top the side without the bacon with a big scoop of the lobster salad. Now make the sandwich and serve!