Lobster Club Sandwich Recipe

How to make it

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• Slice lobster meat from tail and claws crosswise pieces, about 3/4-
• inch thick. Spread the mayonnaise on the brioche slices, and place
• them in a row on your work surface. Arrange half the quantity of
• tomato, field greens, bacon, and lobster meat between two slices of
• brioche.
• To assemble, stack the second layer on top of the first layer with
• ingredients facing up. Place the last piece of brioche, mayonnaise-
• side down, on top of the second layer. Pierce opposite corners of the
• sandwich's top layer with lobster picks or decorative toothpicks.
• Slice the sandwich on the diagonal with a serrated knife.
• Lemon Mayonnaise
• Yields: about 1 1/4 cups
• Ingredients:
• Juice and zest of one lemon
• 2 egg yolks
• 1 cup canola oil
• Salt and freshly ground pepper
• In a food processor with the metal blade, process the zest, half the
• lemon juice and egg yolks to blend. Slowly add oil in a thin stream
• until mixture emulsifies and thickens. Season with remaining lemon
• juice and salt and pepper to taste.