Zakary Pelaccios Lobster Club Sandwich Recipe

Ingredients

• For the lobster toast:
• About 4 cups peanut oil
• 1 cup parcooked lobster meat
• 1 1/2 teaspoons fish sauce
• 1/2 teaspoon MSG
• 1/2 cup all-purpose flour
• Sea salt and freshly ground black pepper
• 1/2 cup rice flour
• 1 to 1 1/2 cups sparkling water
• 4 slices Pepperidge farm white bread, crusts removed
• To finish the sandwiches:
• 8 tablespoons (1 stick) unsalted butter
• Two (1 1/2-pound) lobsters, parcooked and meat removed from shells
• 12 slices bacon
• 8 slices Pepperidge farm white bread, lightly toasted
• 8 teaspoons Sambal Aïoli (recipe follows)
• 2 heads of Boston or Bibb lettuce, the best inner leaves only
• 4 slices medium gorgeous heirloom tomato, about 1/4 inch thick
• Sambal Aïoli:
• 1 large egg yolk
• 2 small garlic cloves, minced
• 2 cups grapeseed oil
• 1 teaspoon brown rice vinegar
• 1 teaspoon lime juice
• Sea salt
• 1 tablespoon Sambal Belacan, a Malaysian chile shrimp sauce

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