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1
Preheat the oven to 400 degrees F.
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2
In a medium saucepan, melt the butter over low heat with the 8 rosemary sprigs.
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3
Turn the heat to the lowest setting and allow the rosemary and butter to fuse together, but do not let the butter brown.
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4
In a medium skillet, saute the garlic, shallots, and chopped rosemary together in the 1 tablespoon olive oil until the garlic and shallots become fragrant.
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5
Then add the lobster meat and gently cook for 3 to 5 minutes.
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6
Lightly season the lobster meat with salt and pepper.
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7
On a clean surface, take a piece of bacon and lay it out lengthwise.
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8
Coat the eggplant slices lightly with olive oil and barely season with salt and pepper.
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9
Put a piece of the coated eggplant on top of the bacon, perpendicularly.
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10
Put a piece of mozzarella on top of the eggplant.
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11
Scoop a generous portion of the lobster and place on top of the cheese.
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12
Put another piece of eggplant on top of the lobster and create an eggplant sandwich.
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13
Wrap the bacon around the sandwich then gently put on a cookie sheet or oven-safe dish.
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14
Repeat this process until all the lobster is used.
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15
Remove the rosemary sprigs from the butter and set them aside on a plate or clean surface.
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16
Pour the rosemary butter on top of the sandwiches until they are all saturated.
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17
Lightly season the sandwiches with salt and pepper before baking.
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18
Bake until the bacon has browned nicely, about 10 minutes.
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19
Garnish with the reserved rosemary sprigs.
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20
Serve hot.
