LOBSTER CLUB RECIPES

Steps:

• Preheat a charcoal grill or possibly broiler. Split lobster tail in half through top of shell, lengthwise and devein. Brush with extra virgin olive oil, sprinkle with garlic and season with salt and pepper. Grill shell side down first for 5 min, turn and grill flesh side 5 min more, or possibly till hard yet tender. When cold sufficient to handle, remove shell and slice meat in 1/2-inch thick pcs. Grill bun slices 20 seconds or possibly till lightly toasted. Mix mayonnaise and capers and spread on each slice. Layer 1/2 of lobster and mozzarella, 1 slice each of bacon and tomato on bottom bun layer and top with middle layer. Repeat. Cut sandwich into 1/4, sticking a toothpick through each piece. Yield: 1 sandwich

Steps:

• Citrus Mayonnaise: Combine all mayonnaise ingredients in a small bowl until blended. Sandwich: Cook bacon in a large nonstick skillet over medium heat until crisp, about 8 minutes, turning once. Drain on paper towels. While bacon is cooking, heat broiler. Place bread slices on a baking sheet and place under broiler until first side is lightly toasted, turning sheet pan as bread toasts. Turn slices over to toast other sides. In a medium bowl, combine lobster, 3 tablespoons of the citrus mayonnaise, and salt. Spread remaining mayonnaise on one side of bread slices. Place 4 lettuce leaves on mayonnaise side of 4 bread slices. Top with lobster. Place a second bread slice, mayonnaise side up, on top of lobster, gently pressing down. Top with remaining lettuce leaves, 2 tomato slices, 2 strips bacon (folded to fit), and remaining 4 bread slices, mayonnaise side down. Press sandwiches together. Place 4 toothpicks into each sandwich; cut sandwiches diagonally into quarters.