Chef Gary Sanders’ Petite Lobster BLTs

Makes 6 sandwiches

Aioli aka “Garlic Mayonnaise”:

1/4 cup white wine

1 teaspoon fresh tarragon, chopped

Pinch saffron threads

2 teaspoons chopped shallots

1 teaspoon lemon zest

Juice of 1/2 lemon

1 teaspoon chopped garlic

1/2 cup prepared mayonnaise

Salt and white pepper, to taste

Sandwich:

12 slices brioche

3 tablespoons unsalted butter, softened

6 slices Applewood-smoked bacon, cooked slightly crisp

2 Roma tomatoes, sliced

1 cup fresh arugula, washed and stemmed

1 cup cooked lobster meat

1. To make the flavored mayonnaise, combine

wine, tarragon, saffron, shallots, lemon zest, lemon juice and garlic in a heavy saucepan and cook until reduced to 1 tablespoon of liquid. Remove from heat and cool slightly.

2. Place cooled contents

of saucepan into a blender and add mayonnaise, blending until smooth. Chill.

3. To assemble sandwiches,

cut each slice of brioche into a 3-inch square, removing crusts. Spread each side with butter and toast evenly in a hot skillet.

4. Heat oven

to 325 degrees. Assemble 6 of the prepared bread slices on a baking sheet. Add a piece of the bacon, a slice of tomato, a few leaves of arugula and a hearty portion of lobster meat. Add some of the chilled flavored mayo to the remaining slices of bread and top the sandwiches, ending with a skewer to hold sandwich layers in place.

5. Heat sandwiches

4 minutes and serve on warm platter with additional aioli/mayo as desired.