1 pound cooked lobster meat cut into bite sized chunks
1/3 cup mayonnaise
2 teaspoons fresh lemon juice
¼ cup finely chopped celery (use tender inner stalks)
1 teaspoon chopped fresh parsley
2 teaspoons green tops from a scallion, minced fine
Dash or two Truffleist Truffle Hot Sauce
Pinch of Truffleist Truffle Salt
Few grinds freshly ground black pepper
Split-top hot dog rolls
2 tablespoons melted butter
Place the cooked lobster meat in a large bowl.
In a separate, smaller bowl combine the mayonnaise, lemon juice, celery, parsley, scallion, Truffle hot sauce, and Truffle Salt and pepper. Mix and taste for seasoning. Once you have the seasoning to your liking, add to the cooked lobster meat and mix.
Brush both sides of the rolls with butter and toast both sides in a medium fry pan over medium heat until nicely browned.
Divide the lobster salad between each roll per your preference.