Lobster Club Sandwiches With Tarragon Mayonnaise

• 1 egg
• 1 teaspoon Dijon mustard
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 3/4 cup canola oil
• 2 tablespoons coarsely chopped fresh tarragon
• 1 teaspoon kosher salt
• 6 Lemon-Thyme Focaccia Rolls (see recipe), split
• 3 leaves romaine, halved and trimmed to fit the rolls
• 6 1-pound lobsters, steamed, tail and claw meat shelled and halved lengthwise
• 6 strips bacon, cooked until crisp, drained and halved crosswise

1. To make the mayonnaise, place the egg, mustard, lemon juice and Worcestershire sauce in a blender and process to combine.
2. With the machine running, add the oil in a slow steady stream, blending until mixture is emulsified.
3. Add the tarragon and salt and blend until combined.
4. (Mayonnaise can be made a few hours ahead, covered and refrigerated.)
5. Spread mayonnaise over the bottom of each roll.
6. Top with a piece of lettuce, then the lobster meat and bacon.
7. Cover with the roll tops and serve.

egg, mustard, lemon juice, worcestershire sauce, canola oil, tarragon, kosher salt, lemonthyme, rolls, lobsters, bacon

Taken from cooking.nytimes.com/recipes/5369 (may not work)