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1
First cook the lobster tails. Get a pot of water on high heat and season with salt. Once it starts to boil, cook the lobster tails for about 8 minutes. Take out of the shell and chop the meat into small chunks. Place in a bowl for later.
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2
Next on to making the lemon garlic aioli. Get your food processor out and ready to go. Juice the lemons and peel the garlic cloves and put those in the food processor. Add the mayo, white wine and salt and run on high until completely blended.
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3
In a small pan or in the microwave, melt 1 1/2 sticks of butter. With the food processor running, slowly pour the butter into the lemon juice, garlic and mayo mixture, for this the slower the better. This way it will be sure to combine to a creamy color and consistency.
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4
Chop the celery and scallions into small chunks, chop the chives and go ahead and put the celery, scallions and 2 tablespoons of the chives in the same bowl with the lobster. Mix in 1/3 cup of the garlic lemon aioli and toss until completely covered. It may look like too much sauce but by the time we're ready to make the sandwich the lobster will have soaked up a lot of it!
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5
In another bowl, combine the mascarpone cheese and rest of the chives (1 tablespoon) and mix until smooth.
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6
Turn a pan on medium high heat to get ready to toast the bread and melt the cheese. If your bread needs to be cut in half, go ahead and slice it 2/3 of the way to make a pocket and if the provolone cheese needs to be sliced, go ahead and do that also, just into thin pieces. Butter the outside of the bread and spread some of the mascarpone cheese and chives onto one side, then top with 2 slices of provolone cheese. Put in the pan to brown the bread and get the cheese nice and melty, just a minute or two on each side to give some color and crunch. Once done, take out and spoon in some of the lobster mixture, as much as you want!
