Lobster Club (serves 4)
one lobster. Cooked, cleaned, and chilled,
including lobster roe
4 slices pancetta or thick cut bacon
2 egg yolks
10-12 leaves fresh arugula
2 medium tomatoes
12 slices bread (3 per sandwich)
up to 1 cup oil
- The hardest part to making the lobster club is making the
lobster Mayo. In a blender put eggs yolks, salt, pepper,
lobster roe (cooked, from lobster), and 3 tablespoons of oil.
Blend at high speed, while slowly drizzling in oil until it
has the texture of thin mayonnaise. Any type of may can be
made this way, flavor or plain, and depending on the oil used
its far better for you than store-bought, processed
mayonnaise. If you use canola or olive oil it actually good
- Next, sauté pancetta the way you would bacon, (which is an
excellent alternative.) Spread lobster mayo on bread slices,
and assemble sandwich alternating slices of lobster, panacea,
arugula and tomato and bread with lobster mayo in between.
Garnish with olive on a toothpick.