Lobster, avocado, pancetta, and Dijon mustard aïoli served between two slices of good bread is a must-have sandwich.
Downloads:Lobster Club Sandwiches
1 large egg yolk
2 minced garlic cloves
2 teaspoons lemon juice
1/2 teaspoon Dijon-style mustard
2 vanilla beans, split lengthwise and scraped, seeds reserved, divided
1/2 teaspoon salt, divided
1/4 cup extra-virgin olive oil
3 tablespoons vegetable oil
4 (4-ounce) lobster tails
1/4 cup butter, melted
1/4 teaspoon garlic powder
16 slices thin white bread, toasted and each slice cut into 2 (2-x-2-inch) squares
1 head butter lettuce
1 ripe avocado, thinly sliced
8 thin slices pancetta, cooked until crisp
• In the bowl of a food processor, combine the egg yolk, minced garlic, lemon juice, mustard, reserved seeds from 1 vanilla bean, and ¼ teaspoon salt. Pulse until combined. With the food processor running, slowly drizzle in the olive oil and vegetable oil through the feed tube. Set aïoli aside.
• Preheat the broiler.
• Using kitchen shears, cut down the back of each lobster tail, and split the shells open to expose the meat. Set aside.
• In a small bowl, combine the reserved seeds from the remaining vanilla bean, remaining ¼ teaspoon salt, butter, and garlic powder.
• Brush the lobster tails with half of the butter mixture, and place tails on a baking sheet.
• Broil for 4 minutes. Remove from oven, baste lobster with remaining butter mixture, and broil for 5 minutes more. Set cooked lobster aside to cool slightly.
• Remove the meat from the shells, and cut each tail into 8 equal pieces.
• Spread aïoli on a piece of toasted bread, then layer with a piece of lettuce, 1 to 3 pieces of the lobster, a slice of avocado, and a slice of pancetta. Spread aïoli on a second piece of bread, and top sandwich. Repeat with remaining bread and sandwich ingredients.