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

  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.)
  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.

10 minutes

Dining and Cooking