Whenever someone mention Truffle, the instant reaction would be “WOOOO”. So when I told Tiger I was making Truffle Lobster Roll for dinner, you could guess what his reaction was.
The traditional lobster roll consists mainly of fresh lobster meat soaked in butter and served on a hot dog roll. The popular version we see in most restaurants uses mayonnaise instead of butter. You could add in lettuce, celery, chives or green onions to elevate the taste. The best way to enjoy a lobster roll (in my humble opinion) is to dress the meat lightly with a small amount of mayo, salt and pepper and lemon juice.
Today’s version is all about going BIG so I jazzed up the original recipe with a dash of truffle salt and truffle oil and instantly elevated this sandwich into another dimension. Now, all we had to do was to get them into our bellies!
4 lobster tails (I’m using frozen)
1 rib celery – diced
2 stalks chives / green onions – chopped
2 tbsp mayonnaise
½ tsp salt (I’m using truffle salt)
1 tsp truffle oil
Dash of black pepper
1 tsp lemon juice
2 split top hot dog buns (I got mine at a local bakery)
1 tbsp butter
Recipe source: Bon Appetit
Prepare your ingredients by dicing the celery finely and chopping the chives/green onions.
In a boiling pot of water, add in some salt and gently place the lobster tails into the pot.
Cook for about 8 mins, until bright red. Remove from pot and let it cool before handling.
Use a knife and split the lobster shell top down into half. Mine is already pre-cut.
Remove the flesh from the shell and de-vein them if necessary.
Cut the lobster flesh into bite size chunks and set aside.
In a large bowl, add in mayonnaise, salt, truffle oil and mix well.
Add in celery, lobster, chives and black pepper. Drizzle the lemon juice and mix well.
Let it hang out in the fridge for 10 mins or until ready to serve. Lobster meat can be kept up to a day in the fridge.
Using a serrated knife, slit the top of the buns down in the middle.
In a large pan or griddle, melt butter and add in the buns, flat side down. Cook both sides, until golden brown.
Fill the buns with the lobster meat, sprinkle more chives if necessary and serve with fries or chips.