Lobster Club Sandwiches With Tarragon Mayonnaise
Updated September 3, 2015
- Total Time
- 10 minutes
- Rating
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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 analysis per serving (6 servings)
31 grams carbs; 622 milligrams cholesterol; 928 calories; 28 grams monosaturated fat; 12 grams polyunsaturated fat; 7 grams saturated fat; 49 grams fat; 2 grams fiber; 2634 milligrams sodium; 87 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes