LOBSTER CLUB SANDWICHES WITH TARRAGON MAYONNAISE

Lobster Club Sandwiches With Tarragon Mayonnaise image

Provided by Molly O'Neill

Time 10m

Yield 6 servings

Number Of Ingredients 11

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

Steps:

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.