Lobster grilled cheese at Peter's Clam Bar
ISLAND PARK, N.Y. (WABC) -- Chef Butch Yamali joined us in the studio June 27, to show us how to make their specialty at Peter's Clam Bar. The recipe is below!:
From our Neighborhood Eats segment May 8:
Casual or dressed up, the two ways to enjoy this week's Neighborhood Eats spot.
Peter's Clam Bar is located at 600 Long Beach Road in Island Park, Long Island.
With several dining rooms, there's something for everyone.
"I lived and grew up down the block, always was intriguing," said Butch Yamali, the owner of Peter's Clam Bar.
For years Peter's Clam Bar was the place to go in Island Park, right on a slip of water.
But that water overtook the property during Superstorm Sandy and that's when Butch Yamali made his move.
"I was notified it was going out of business, Sandy had ravaged the entire building. I like to find restaurants and bring them back to life and this was exactly the place because I knew all about it," Zamali said.
He's since rebuilt it. There's the more formal indoor dining room and there's the casual bar area where clams are shucked and people order at the counter.
The menu is extensive and mostly seafood.
Most items you'll be familiar with, but there are a couple of zingers like shrimp Buffalo wing style and the lobster grilled cheese.
"It's pretty lethal, I'll put it that way," said Chris Seidl, the chef.
By that Chef Chris Seidl means decadent.
He first makes fresh mayonnaise with eggs, lemon and vinegar. It's whisked along with oil, and house made seafood seasoning gives it a little kick.
Celery, onions and cilantro plus big chunks of lobster get mixed in.
Meanwhile, thick Texas toast is buttered and warmed and topped with Gruyere and bacon.
That melts in the oven and gets topped with the lobster salad.
Good luck finishing it.
Now Peter's is poised for another 75 years.
"I'm praying for it sure. I don't know if I'll live that long, but 75 years would be great sure," Yamali said.
For more information please visit: http://www.petersclamhouse.com/
Lobster Grilled Cheese from Peter's Clam Bar Recipe
Mayonnaise ingredients:
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)
Directions:
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)
Directions:
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
Directions:
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!
This recipe will make enough for 4 sandwiches.
