Lobster Club Sandwich

Brioche

3 tbsp (45ml) milk

1 ½ dried yeast

6 oz (180g) unsalted butter

3 tbsp sugar

¾ tsp salt

8 oz (240g) strong flour

3 eggs, at room temperature

Scald the milk, then let it cool slightly. Add the yeast (milk hotter than 130F/54C will kill off the yeast and render it useless) and let it stand for 5–10 minutes. Using a food mixture and paddle or dough hook, cream the butter, sugar and salt. Add the flour and mix the batter until it forms pea-sized crumbs. In a separate bowl, whisk eggs slightly. Add the eggs and milk to flour mixture and mix at low speed.

When the ingredients are well incorporated, increase the speed gradually and beat for 5–10 minutes, or until the dough is shiny and wraps around the paddle. If the dough is too sticky, add more flour. Stand in an oiled, covered bowl for 3 hours.

Knead the dough briefly for about 3–5 minutes, then place the risen dough seam side down in a large buttered loaf tin and bake for at 350F / 175C / gas mark 4 for 50 minutes

Lemon Mayonnaise

1 egg yolk

salt & white pepper

2 tbsp (30ml) fresh lemon juice

½ tsp Dijon mustard

5fl oz (150ml) vegetable oil

grated zest of 1 lemon

Combine the egg yolk, salt and pepper, lemon juice and mustard in a food processor and mix well. Slowly dribble in the oil with motor running. When the mayonnaise is thick, stir in the lemon zest.

Filling

1 lb (480g) cold cooked lobster meat

2 handfuls crispy salad greens

2 fresh ripe tomatoes

16 slices smoked bacon, crisply fried

To prepare the sandwiches, slice the brioche into 16 pieces and toast lightly. Slice the lobster meat into ½ “pieces on the bias. Allowing 4 slices of brioche per sandwich, spread one side of each slice with some lemon mayonnaise. Cover the spread side of slice 1 with lettuce, tomato, bacon and lobster. Repeat for 2 more layers to create a triple decker.

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