Buckwheat blinis
Combine flour, buckwheat flour, sugar, yeast, and salt.
Mix in oil and milk with a whisk.
Cover the dough with plastic wrap and let it rise at room temperature until it doubles in size (about 1 hour).
Once the dough has risen, deflate it and mix in the beaten egg.
Let the dough rest for 20 minutes before using it.
Heat a large non-stick pan over medium heat, greased with a little melted butter.
Pour equal portions of dough (about 1 tablespoon) to form the blinis.
When the surface of the blinis starts to dry (after about 40 seconds), flip them and cook for another 30 seconds.
Bacon jam:
In a pan, cook the bacon until browned.
Drain the bacon on paper towels and leave the bacon fat in the pan.
Caramelize the onion in the bacon fat.
Deglaze with maple syrup and beef broth.
Return the bacon to the pan and reduce, keeping just a little liquid.
Season with pepper and add Tabasco.
Process the mixture in a food processor to achieve a slightly chunky texture.
Transfer to a jar and let cool.
Lobster salad:
Mix all the ingredients together and refrigerate.
Assembly:
Spread bacon jam on the blinis.
Add the lobster salad, then cover with another blini.
Serve immediately.