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White Truffle Butter Lobster Roll
With our roots in CT after establishing Sabatino in the US, naturally our lobster rolls are Connecticut style!
Chefs Notes: You can buy cooked lobster meat at your local fish market but if you decide to cook the lobsters yourself, leave them a little underdone so the meat can finish cooking in the butter. Traditionally lobster rolls are enjoyed with the soft bread of a hot-dog bun, but for a fancier presentation, we like to scoop out the top half of a baguette piece, turn it on its side and top with the lobster meat.
Ingredients
2 tbsp salted butter
6 tbsp Sabatino White Truffle Butter
Salt & Pepper
4 hot dog rolls (or a baguette cut into 8, 3inch pieces, with the top ½ scooped out)
Method
- Heat a large skillet over medium-high heat. Swirl 2 tbsp salted butter around the pan until melted.
- Split buns and place both halves cut side down (no need to split if using baguettes).
- Toast until golden brown and crispy. Transfer each roll to a plate.
- Reduce the heat to medium and add the truffle butter to the pan. Once melted, add the lobster meat and stir to coat and heat through. Season with salt and pepper to taste.
- Divide lobster meat equally between the rolls and spoon over any remaining butter from the pan. Serve immediately.
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