Lobster Club Sandwiches With Tarragon Mayonnaise

Name: Lobster Club Sandwiches With Tarragon Mayonnaise
Total time: 10 min
Yield: 6 servings
Ingredients: 1 egg; 1 teaspoon Dijon mustard; 1 1/2 tablespoons fresh lemon juice; 1/2 teaspoon Worcestershire sauce; 3/4 cup canola oil; 2 tablespoons coarsely chopped fresh tarragon; 1 teaspoon kosher salt; 6 Lemon-Thyme Focaccia Rolls (see recipe), split; 3 leaves romaine, halved and trimmed to fit the rolls; 6 1-pound lobsters, steamed, tail and claw meat shelled and halved lengthwise; 6 strips bacon, cooked until crisp, drained and halved crosswise

By Molly O'Neill

Total Time: 10 minutes
Rating: 3(13)
Comments: Read comments

Featured in: FOOD; Under the Yum-Yum Tree

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Ingredients

Yield:6 servings

The Mayonnaise

1egg
1teaspoon Dijon mustard
1½tablespoons fresh lemon juice
½teaspoon Worcestershire sauce
¾cup canola oil
2tablespoons coarsely chopped fresh tarragon
1teaspoon kosher salt

The Sandwiches

6Lemon-Thyme Focaccia Rolls (see recipe), split
3leaves romaine, halved and trimmed to fit the rolls
61-pound lobsters, steamed, tail and claw meat shelled and halved lengthwise
6strips bacon, cooked until crisp, drained and halved crosswise

Ingredient Substitution Guide

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Preparation

Step 1
To make the mayonnaise, place the egg, mustard, lemon juice and Worcestershire sauce in a blender and process to combine. With the machine running, add the oil in a slow steady stream, blending until mixture is emulsified. Add the tarragon and salt and blend until combined. (Mayonnaise can be made a few hours ahead, covered and refrigerated.)
Step 2
Spread mayonnaise over the bottom of each roll. Top with a piece of lettuce, then the lobster meat and bacon. Cover with the roll tops and serve.