Lobster sandwich with crispy bacon & vanilla mayo

This recipe is based on Rick Tramonto's "Amuse-bouches" ("Lobster club sandwich with vanilla aioli") and I am not sure why he calls it a club sandwich or where the aioli comes in, as this would involve heaps of garlic which is most certainly uncalled for!
The Club must be the only sandwich which is universally known to contain a seemingly undisputed list of ingredients: double-decker of white bread involving chicken, bacon, lettuce, tomato and mayo. What we have here bears no ressemblance to a club sandwich, though, as it's just a single-decker sandwich, no chicken involved, of course, and I didn't even have tomatoes on hand either - but I'd choose this over a club sandwich any time, call me decadent...
This Rolls Royce of a sarnie is non-the-less delicious, however, I made it after I had some lobster left over... ah! The challenge of buying lobster remotely! I never seem to remember how much I ordered last time and my fishmonger seems to consistently underestimate our appetite (or he is genuinely worried about the effect a given purchase will have on my bank account).
So I had two gorgeous lobster claws sitting in the fridge after last week's Valentine's dinner and went for something I'd been meaning to try for ages. I've paired lobster with vanilla successfully in the past - you'll be forgiven for thinking vanilla and mayonnaise to be an unlikely couple, but it works brilliantly. It somehow re-inforces the sweetness of the lobster without completely overpowering it, but is strong enough in this combination to be an equal partner for the crispy bacon. Sounds unlikely? You'll have to try it for yourself, I guess...

Lobster sandwich with crispy bacon & vanilla mayo*
(serves 4)

2 lobster claws (coooked)
8 slices white sandwich bread
16 slices pancetta
2 handful rocket salad
3 tbsp good quality mayonnaise
½ vanilla pod

Slice the vanilla pod lengthways and scrape out the seeds. Mix in with the mayonnaise and leave to infuse. Crack the lobster claws and carefully remove the meat. Fry the pancetta slices until nicely browned, then leave to drain and crisp on kitchen paper.
Toast the sandwich slices and quarter, spread the vanilla mayo over, then layer with lobster meat, rocket and pancetta before topping with another slice of sandwich bread.
Secure with a toothpick.
Serve with fries and a salad, if you like.

* Recipe based on Rick Tramonto's "Amuse-bouches"

Comments

[Moira]

Hmmm...what an intriguing combination of ingredients! I can't imagine the next time I'll be having lobster, but I'll file this away for future reference- thanks!

[spots]

Hi Jo, this may seem like silly questions but er... it's coming from an Asian who's not entirely familiar with some ingredients:

1. what is pancetta? do you buy it fried? or do you simply buy bacon and fry it yourself?

2. if i'm unable to get vanilla pods where i live, can i simply infuse mayo with vanilla essence? how much shd i put?

eeps... thanks for your patience!

[johanna]

Pancetta is pork belly that has been salted, spiced and dried for about 3 months. It is often referred to as "Italian bacon". When I use it, I always buy thinly SLICED pancetta, rather than cubed. It's thinner and fatter than streaky bacon, but lots of the fat goes when you fry it. Try the following link for more info: http://www.italiancookingandliving.com/food/ingredients/pancetta.html
However, the pancetta shown there is the rolled version, I usually buy just the plain cured pork-belly.
Vanilla essence could work, I've never trid it before, but as long as it does not contain any sugar, you should get the same effect.
Let me know how it went, OK?

[leera]

the sandwich bitter it is not good to the people's health

[johanna]

hi leera, i am not sure what you mean by that as there is no butter in this at all - but even if there were, it has been long proven that butter has no ill effect on people's health (if consumed in moderation, as everything), on the contrary, saturated fats are vital for some body functions, including hormone balance. margerine, however, is the worst thing you can eat, full of chemicals and stabilisers that don't do your body ANY good.
long live butter!