Meat from1 freshly prepared lobsterFor sandwich:sliced sourdough bread, shredded cos lettuce, sliced tomato and fried baconLobster mayonnaise500 ml(2 cups) olive oil500 gmreserved lobster shells, crushed with a mortar and pestle2egg yolks1small garlic clove1 lemon, juice only
For mayonnaise, combine oil and shells in a saucepan and cook over low heat for 30 minutes. Drain oil through a fine sieve (discard shells), set aside to cool. Makes about 500ml.
Process yolks, garlic and lemon juice in a food processor until smooth. With motor running, add 400ml lobster oil in a thin steady stream until incorporated. Season to taste. Mayonnaise will keep refrigerated for 1 week.
Slice tail meat and transfer to a bowl. Add leg meat and enough mayonnaise to coat well. Season to taste.
Top half the bread slices with lettuce and tomato, then lobster mixture and bacon. Sandwich with remaining bread and serve.