Zakary Pelaccios Lobster Club Sandwich

• 1 large egg yolk
• 2 small cloves garlic, minced
• 2 cups Grapeseed oil
• 1 teaspoon brown rice vinegar
• 1 teaspoon fresh lime juice
• sea salt
• 1 tablespoon Sambal
• 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
• 1/2 cup rice flour
• 1 to 1 1/2 cups sparkling water
• 4 slices Pepperidge Farm white bread, crusts removed
• 8 tablespoons (one stick) unsalted butter
• 2 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 aioli
• 2 heads Boston or bibb lettuce, the best inner leaves only
• 4 slices medium gorgeous heirloom tomato, about 1/4 inch thick

1. Put the egg yolk and garlic in the bowl of a food processor and pulse, using a rubber spatula to scrape any yolk that gets stuck to the sides of the processor back toward the blades, until smooth.
2. Then puree, slowly adding the oil while the machine is running until the aioli has emulsified.
3. Add the vinegar and lime juice and process to combine.
4. Season with salt to taste and stir in the sambal.
5. Cover and refrigerate until youre ready to use.

egg yolk, garlic, grapeseed oil, brown rice vinegar, lime juice, salt, sambal, peanut oil, lobster, fish sauce, allpurpose, rice flour, sparkling water, white bread, butter, lobsters, bacon, white bread, sambal aioli, bibb lettuce, gorgeous heirloom tomato

Taken from www.foodrepublic.com/recipes/zakary-pelaccios-lobster-club-sandwich-recipe/ (may not work)