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Lobster club sandwiches

You'll need

Meat from 1 freshly prepared lobster For sandwich: sliced sourdough bread, shredded cos lettuce, sliced tomato and fried bacon   Lobster mayonnaise 500 ml (2 cups) olive oil 500 gm reserved lobster shells, crushed with a mortar and pestle 2 egg yolks 1 small garlic clove 1 lemon, juice only


  • 01
  • 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.
  • 02
  • 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.
  • 03
  • Slice tail meat and transfer to a bowl. Add leg meat and enough mayonnaise to coat well. Season to taste.
  • 04
  • Top half the bread slices with lettuce and tomato, then lobster mixture and bacon. Sandwich with remaining bread and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jan 2009

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