Prepare a clean and well-oiled charcoal or gas grill so that the coals or heat element are medium hot. Or, heat the broiler or stovetop grill. Grill the scallions for about 5 minutes, turning once, or until nicely charred. Slice the scallions into discs. In a mixing bowl, stir the lobster meat with the aioli, scallions, parsley, and tarragon. Season to taste with salt and pepper, cover, and refrigerate until ready to use and for up to 3 hours.
Preheat the oven to 375°F. Lay the bacon in a single layer on a baking sheet and bake for about 10 minutes, or until crispy. Do not turn the bacon during cooking. Drain on paper towels. Toast the brioche in a toaster or toaster oven and then lay 4 of the pieces on each of 4 plates. Spread aioli on each of the 4 slices of toast and then divide the lobster salad evenly among the 4 slices and gently spread the salad over the toast. Top each sandwich with sliced avocado and another piece of toast. Lay the tomato and bacon over the second piece of toast. Top with the greens. Spread half the aioli on 4 of the remaining slices of toast (you will still have 4 more slices) and arrange these, aioli side up, on top of the lobster salad. Lay 3 slices of bacon on each sandwich, topped with a tomato slice and the greens. Spread the remaining aioli on the final 4 pieces of toast and lay these on top of the sandwiches, aioli side down.
With your hand pressing gently on the top of each sandwich, cut each one in half on the diagonal or into quarters or 2 triangles. Skewer each sandwich section with a toothpick or small wooden skewer to hold it together. Serve immediately.
In a mixing bowl, whisk together the mayonnaise, sour cream, lemon zest and juice, parsley, and garlic. Season to taste with salt and pepper.
Use immediately or cover and refrigerate for up to 5 days.
Makes about 1½ cups
—From Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto with Mary Goodbody/Andrews McMeel Publishing
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