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*
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"