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1
Bring a large pot of salted water to a boil and fill a large bowl with ice water.
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2
Add the corn to the pot and boil for 2 minutes, until glossy.
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3
Let cool, then cut the kernels from the cob.
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4
Return the water to a boil and add the lobster.
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5
Cook over high heat for 13 minutes, just until the lobster turns red.
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6
Immediately plunge the lobster into the ice water to cool.
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7
Twist off the tail and claws.
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8
Crack the shells and remove the meat.
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9
Cut four 1/2-inch-thick slices from the tail and another 4 from a claw and reserve for garnish.
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10
Coarsely chop the remaining lobster.
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11
In a medium bowl, using the back of a spoon, mash the garlic to a paste with a pinch of salt.
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12
Add the mayonnaise, basil, chives, onion, lemon zest and a generous pinch of pepper.
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13
Fold in the chopped lobster and the corn and refrigerate until chilled, about 1 hour.
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14
In a shallow bowl, mix the flour with the smoked paprika and a generous pinch of salt.
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15
In another shallow bowl, beat the eggs with the milk and season with salt and pepper.
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16
Dredge the green tomato slices in the flour mixture, tapping off the excess.
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17
Dip the slices in the egg mixture and then in the flour again.
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18
In a large skillet, heat the oil until shimmering.
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19
Add the tomato slices and fry over high heat, turning once, until golden and crisp, about 4 minutes.
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20
Drain on paper towels and sprinkle lightly with salt.
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21
Transfer 4 fried tomato slices to plates.
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22
Top with the lobster salad and another fried tomato; press lightly to compact the sandwiches.
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23
Garnish the knuckle sandwiches with the reserved lobster pieces and serve right away.
