Foodie Friday: Lobster Rolls from The Palm Restaurant

- Bruce Bozzi Jr. serves up lobster rolls from The Palm Restaurant for Foodie Friday!  Read on for some delicious recipes involving lobster!

Nova Scotia Lobster Roll

Yield: 4 Lobster Rolls

Lobster Salad

1 lb. Cooked Lobster Meat, diced

½ cup Celery, diced

½ cup English Cucumber, diced

½ cup Mayonnaise

1 Tablespoon Lemon Juice

1-½ teaspoon Fresh Tarragon, minced

Kosher Salt and Black Pepper to taste

In a bowl, mix lobster meat, celery, cucumber, mayonnaise and lemon juice together. Season with salt, black pepper and tarragon and chill for 1 hour or more to blend flavors.

Lobster Roll

4 White Hot Dog Rolls

¼ cup Salted Butter, softened to room temperature

5 ounces Lobster Salad (recipe above)

1 good pinch of Baby Arugula

Open pre-sliced rolls and spread each with 1 tablespoon of butter on cut side of the roll. Toast rolls in a hot pan. Once toasted, add baby arugula and divide the lobster salad equally among the four rolls. Serve immediately.


Lobster Corn Cakes

1 pound cooked lobster meant cut into ½ inch chunks

1/3 cup thawed frozen corn kernels or cooked fresh corn

1/3 cup of mayonnaise

1 tablespoon finely diced red bell pepper

1 tablespoon finely diced red onion

1 cup fresh white breadcrumbs (from about two slices)

1 to 2 teaspoons Worcestershire sauce, or to taste

Pinch of cayenne pepper

1 teaspoon Colman’s mustard powder

1 large egg, lightly beaten

1 tablespoon butter, preferable clarified

Beurre Blanc, for serving (optional) or lemon wedges


In a large bowl, combine the lobster, corn, mayonnaise, red pepper, onion, breadcrumbs, Worcestershire sauce, cayenne, dry mustard, and beaten egg. Using a fork, mix lightly but thoroughly. Scoop up ½ cup of the mixture at a time, and use your hands to form patties compressing to form a firm, dense cake. This mixture will make about five cakes. Place on a large plate, cover with plastic wrap, and refrigerate for one hour to firm the mixture.

Place a large nonstick skillet over medium-low heat, and add the butter. When the butter is hot, add the lobster cakes, and sauté on one side until golden brown. (Do not fry at too high a temperature, or the corn kennels may explode, or “pop”.) Carefully turn, and sauté for 3 minutes more. Server on warmed plates, drizzle with a little of the Beurre Blanc, or with lemon wedge on the side.


Lobster Cobb Salad

Lobster – see below for butter poached lobster recipe

½ olive oil

Fine sea salt and freshly ground black pepper

8 cups iceberg lettuce (about one small head), sliced  ¼ inch thick

8 cups of loosely packed mesclun mixture

2 cups shredded radicchio (about half of a larger head)

1 small white onion, peeled and chopped into ¼ inch chunks

¾ pound ripe beefsteak tomatoes=, cored and cut into ¼ inch dice, including seeds and juice

4 small Hass (bumpy skinned) avocados, peeled, pitted and cut into ¼ inch dice

4 hard boiled eggs, peeled and finely chopped

8 slices of bacon, cooked until very crisp, the drained and crumbled

½ pound of Danish blue cheese, crumbled

1 cup of Roasted Red pepper dressing


Butter Poached Lobster Recipe:

Six 6 oz. lobster tails

3 pounds of salted butter



Cut shell, down center, not through the meat

Pull sides of shell to expose the meat

Gently detach and pull meat from shell

Snip belly of the lobster down the center to prevent tail from curling

Cut in half

Melt butter slowly to a simmer

Add lobster meat to melted butter and poach for about 5 – 7 minutes or until cooked

Stir constantly

Remove lobster meat from butter

Drain and allow cooling

Once cooled, dice into medium pieces

Cover and refrigerate until needed

In a very large bowl, combine the iceberg lettuce, mesclun, radicchio, onion, tomatoes, avocados, blue cheese, bacon and eggs. Toss briefly, drizzle with the vinaigrette and toss again until all the ingredients are evenly coated. Using tongs, divide the salad among 6 large, chilled plates, making sure each plate has an equal amount of chicken and avocado. Serve at once.


Red Pepper Dressing for Lobster Cobb Salad

2 red bell peppers, halved, cored and seeded

2 cloves garlic, crushed with the side of a large, heavy knife

2 tablespoons olive or canola oil

Fine Sea Salt and freshly ground black pepper

1/3 cup of red wine vinegar

1 tablespoon balsamic vinegar

1 teaspoon sugar

½ teaspoon Cajun spice or Chile powder

¼ cup loosely packed basil leaves

½ cup of extra virgin olive oil

Preheat oven to 250 degrees. In a roasting pan, toss the peppers with the crushed garlic and olive oil.  Season with salt and pepper and roast for about 2 hours, until blistered and completely tender. In a blender, combine the roasted peppers, oil, and garlic, the vinegars, sugar, Cajun spice and basil. Blend to a puree, then add the olive oil and blend again until smooth. Do not over blend or the dressing may break. Taste for seasoning.


Apple Blossom

Add to Mixing Glass:

            1 ½ oz Buffalo Trace                   1 oz St Germain

            ½ oz Simple Syrup                       1 oz Apple juice

            ½ oz Lemon Juice                        1 dash Angostura

Add Ice, Cap and shake. Strain into COUPE glass

Garnish with lemon twist.                          


Kentucky Lemonade

Muddle:   3 raspberries    3 mint sprigs     ½ oz Simple Syrup

Add to Mixing Glass:

           2 oz Maker’s Mark           

Add Ice, Cap and shake.

Strain over ice into water glass

Top with 4 oz Lemonade


Pineapple Smoke Margarita

Add ½ oz Del Maguey Mezcal swirl and discard excess

Muddle: 3 Pineapple cubes (1”)      1 oz Agave Nectar

Add: 2 oz Casamigos Reposado       1 oz Lemon Juice               

Add Ice, Cap and shake.

Strain over ice in the mescal rinsed ROCKS glass

Garnish with a pineapple chunk


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