In a food processor, purée scallops; pass through a chinois. Mix with lobster knuckles; form into 24 four-ounce patties.
Place tomatoes on a parchment-lined baking sheet. Season with salt, pepper and sugar; drizzle lightly with olive and basil oils. Scatter thyme leaves and garlic slices on top. Place in 250ºF 8-10 minutes to concentrate the flavor. Cover and refrigerate; reheat to order.
Combine mayonnaise and ginger; add soy sauce to taste. Cover and refrigerate until ready to use.
For each serving, to order, sauté 1 lobster patty in clarified butter and olive oil on both sides until light brown; finish cooking in 280ºF oven 5 minutes or until warm in the center. Cut 1 bun in half; toast cut sides until golden brown. Spread mayonnaise on each half. Place one tomato slice on bottom half of bun, top with lobster patty, mâche salad and top half of bun.
Recipe by Chef Michel Richard, Citronelle (Washington, D.C.)