CT-STYLE TRUFFLE LOBSTER ROLLS
10 oz lobster meat, steamed
2 tablespoons butter
2 tablespoons Sabatino Tartufi Black Truffle Butter
2 split-top hot dog buns
Kosher salt and freshly ground black pepper
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 from pan and set aside to keep warm.
Next, melt 2 tablespoons of Black Truffle Butter in skillet over medium heat. As soon as butter is melted, add lobster meat. Warm the lobster meat, tossing gently and regularly. Use a spoon to gently mix lobster meat and butter until lobster is warmed through. Season to taste with salt and pepper.
After seasoning, remove pan from heat and divide lobster meat evenly between buns. Drizzle remaining butter and juices over each roll and serve immediately.