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1
Put the egg yolk and the garlic in the bowl of a food processor and pulse, using a spatula to scrape any yolk that gets stuck to the sides of the processor back to the blades, until smooth. Then puree, slowly adding the oil with the machine is running until the aioli has emulsified. Add the vinegar and lime juice and process to combine. Season with salt to taste. Cover and refrigerate until you're ready to use it and stir the sambal belacan.
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2
Heat at least 2 inches of oil in a deep heavy pan over medium-high heat to 375u00b0F (measured on a deep-frying thermometer).
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3
In a food processor, pulse the parcooked lobster meat, fish sauce, MSG, 2 tablespoons of the all-purpose flour, 1 tablespoon salt, and 1 teaspoon pepper until a paste forms. in a bowl, whisk together the rice flour and the remaining all-purpose flour. Season it with salt and pepper. Then add the sparkling water, starting with 1 cup, whisking to incorporate evenly and ensure there are no lumps. Whisk in up to 1/2 cup more sparkling water if necessary to obtain the consistency of a slightly watery pancake batter.
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4
Spread the lobster paste evenly over each piece of bread, all the way to the edges. The coating should be 1/4 inch thick. Working with one piece at a time, dip the lobster-smeared bread into the batter and coat fully, shaking off the excess. Carefully add each piece to the hot oil and fry, flipping once, until golden and crisp on both sides, about 3 minutes total. Transfer to a paper-towel-lined plate to drain and season with salt.
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5
In a medium saucepan, heat the butter and 1/2 cup water over low heat, whisking until the butter has completely emulsified. Cut the lobster tails in half lengthwise. Add the tails to the butter mixture and poach gently until just cooked through, about 5 minutes. Transfer them to a plate and gently poach the claws until just cooked through, about 4 minutes. Remove the pan from the heat, return the tails to the liquid, and set the pan to the side.
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6
In a medium saute pan over medium-high heat, cook the bacon until brown and crisp, then transfer to a paper-towel-lined plate to drain. Cut the cooked bacon slices to fit perfectly on the bread and eat the trimmings.
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7
Trim the crusts from the toasted white bread. Spread each slice with 2 teaspoons of the sambal aioli. Top each of four of the slices with a few lettuce leaves, a slice of tomato, a slice of lobster toast, and 3 slices of bacon. Put half a lobster tail and a whole claw on each stack. Top with the remaining toasted white bread, slice each sandwich diagonally, and serve immediately.
