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1
Make the garlic mayonnaise: Add the minced garlic, the egg yolk, the mustard, and the black pepper to a small bowl. Give everything a little stir, to incorporate.
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2
Slowly incorporate the oil in a very thin stream, while constantly beating with a fork or mini whisk. (Add a little oil at a time, waiting until the oil has 'disappeared', before adding more.) The whole process should take about 5 minutes--the mayonnaise will have risen in the bowl and turned a paler yellow. You should also be able to tip the bowl over without the mayonnaise falling out.
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3
Let the mayonnaise rest in the fridge, covered, for at least one hour before use. (This can also be made a night ahead.)
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4
Put the lobster salad together: Wash and thinly slice the scallions. Add them to a medium-sized bowl.
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5
About the lobster: my fishmonger happens to sell freshly-cooked, whole lobsters. You can also buy live lobsters, and cook them yourself.
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6
Chop your lobster into bite-sized pieces, and then add them to the medium bowl. Also add: the lemon juice, the cayenne, and the mayonnaise. Gently toss all ingredients together, to incorporate. Cover with plastic, and move to the fridge while you assemble the sandwich ingredients.
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7
You have two bun-toasting options: 1) Melt the butter in a non-stick pan. Cut the buns in half, and toast them in the butter. 2) Toast them without butter in a toaster oven. (Obviously, the butter option is more delicious.)
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8
Layer 1-2 leaves of lettuce on each bun. Pile a generous scoop of the lobster salad on top of the lettuce.
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9
Optional: layer some Cape Cod potato chips into the sandwich. (They provide salt and crunch.) You can also simply serve the sandwich with the chips on the side.
