Knuckle Sandwich Knock-Out!

Submitted by:
Chef, Steve Corry

This sandwich can take 2 hours to make, but if you're like me you don't mind spending the time to make a knock-out sandwich for all to enjoy.
1 Ear of corn, shucked
1-2Lb lobster
1 Clove garlic, mashed
1 Dash sea salt
1 Dash pepper, freshly ground
1/2 Cup Mayo
2 Tbls fresh basil, shopped
2 Tbls chives
2 Tbls red onion, finely chopped
1 Tsp lemon-zest, finely grated
1 Cup flour, all-purpose
1 Tsp Smoked paprika
2 Large Eggs
1/4 Cup Milk
8 Large slices of green tomato or extra large tomatillos
1 Cup Veggie oil
Bring a large pot of salted water to a boil and fill another bowl with ice water. Add the corn to the pot and boil for 2 minutes, let cool and remove kernels. Return water to a boil and cook the lobster over high heat for 13 minutes (or until it turns red). Plunge lobster into ice water until cool. Twist off tail and claws, remove meat and coursly chop lobster meat. Mash garlic into a paste with a pinch of salt, add mayo, basil, chives, red onion, lemon zest and pepper. Fold into chopped lobster and corn and refrigerate about one hour. In a shallow bowl mix flour with paprika and salt. In another bowl, beat the eggs with milk and season with salt and pepper. Dredge green tomato slices in flour mixture, tapping off the excess. Dip slices in the egg mixture and then in the flour again. Heat oil in large skillet and add tomato slices and fry over high heat until golden and crisp, drain on paper-towel and sprinkle with salt. Tranfer tomato slices to plates. Top with lobster salad and another fried tomato, press lightly and serve, makes four sandwiches. Bon appétit

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