LOBSTER CLUB SANDWICH
1 cup court bouillon
Coral from 1 female lobster (if available)
1 tablespoon lemon juice
1 large egg yolk at room temperature
1/3 cup olive oil
2 tablespoon basil oil
Sea salt and freshly ground white pepper to taste
2 lobsters, poached, meat removed
4 large brioche rolls or 12 slices from a brioche loaf
6 slices bacon, cooked and drained
2 large tomatoes
6 large lettuce leaves, rinsed and spun dry
6 -12 fresh basil leaves
Reduce the bouillon to 2 tablespoons over high heat. Add the coral to the hot liquid whether or not it has cooked in the poaching process. Turn this reduction out into a small mixing bowl. Stir in the lemon juice and whisk in the yolk for 15 seconds. Drizzle in the olive oil in a thin stream. Pour in the basil oil last. Season to taste. Set aside.
Cut the rolls horizontally twice for a triple decker sandwich or reserve 3 slices for each sandwich. Slather the bottom slice with the ccral mayo. Add 1 -1/2 slices bacon to each slice. Top with a thick slice tomato and basil.
Lay on the second slice of bread. Spread with mayo and lettuce. Arrange slices of lobster tail and claw meat to cover the slice. Spread mayo on the third slice and turn that one down on the lobster. Quarter the sandwich and hold sections together with toothpick. Serve with slaw.