Ingredients
The mayonnaise:
- 1 egg
- 1 teaspoon Dijon mustard
- 1 ½ tablespoons fresh lemon juice
- ½ teaspoon Worcestershire sauce
- ¾ cup canola oil
- 2 tablespoons coarsely chopped fresh tarragon
- 1 teaspoon kosher salt
The sandwiches:
- 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
- Nutritional Information
Nutritional analysis per serving (6 servings)
1029 calories; 52 grams fat; 8 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 12 grams polyunsaturated fat; 44 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 90 grams protein; 626 milligrams cholesterol; 3199 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Six servings
Preparation
- 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.)
- 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.
10 minutes
Dining and Cooking