1. In a bowl, mix vinegars with sugar until dissolved, then add in shaved carrot, small pinch of salt and set in fridge.
2. Put a large pot of water on boil, and start cutting your poaching aromatics.
3. Clean and dice lemongrass, chop onion, add garlic and tarragon to a heat proof container and torch to intensify flavor. Add into water.
4. Add a touch of vinegar to your boiling water, humanely kill lobsters by slicing through the brain stem, and add immediately to poach 5-7 min, until bright red.
5. Immediately place in cold ice water bath for at least 10 min. Use this time to dice your red pepper, scallion greens, and slice your cucumber.
6. Slice your shallot and fry in shallow oil and remove and salt when crispy.
7. Mix one packet Mala sauce, mayo, chopped tarragon and season to taste.
8. Slice your shallot and fry in shallow oil and remove and salt when browned.
9. Crack and peel your lobster, drain and pat dry meat, and mix with mayo, red pepper and scallions.
10. Toast baguette with butter, fry your egg + build your sandwich!
