Makes 2 lobster rolls
10oz lobster meat, steamed and chilled
1 tablespoon mayonnaise
1 teaspoons Sabatino Tartufi White Truffle infused Olive Oil
2 tablespoons celery, diced
2 teaspoons chives, finely chopped
2 split-top hot dog buns
2 tablespoons butter
Kosher salt and freshly ground black pepper
Lemon wedges, for garnish
In a small mixing bowl, combine mayonnaise and White Truffle oil and whisk together.
In a medium mixing bowl, combine lobster meat, truffle mayo, celery, and 1 teaspoon chives and stir to combine until each piece of lobster meat is well coated. Season with salt and pepper to taste. Set aside.
Melt 1 tablespoon of butter in a heavy bottomed skillet or cast iron pan over medium-low heat. Add buns to pan with one cut side down and gently press to coat with melted butter and ensure good contact with pan. Toast in pan until golden brown on the first side. Remove buns from pan and melt remaining tablespoon of butter before adding bun backs to pan with second side down. When toasted to a nice golden brown remove buns from pan.
After toasting buns, divide lobster salad mixture evenly between buns. Garnish with remaining chives on top of roll and lemon wedges placed on the side. Serve immediately