It was difficult to decide what to eat for lunch today but with leftover lobster and roe, I decided to come up with some simple sandwiches. I like to refer to the lobster roe as our East Coast caviar. I also want to try out the truffle pate that was given to me by the staff of La Rustichella (an Italian truffle company) when I attended the 2015 New England Food Show back in March. Even just mixing in a little taste of truffle in the lobster the result is quite tasty. Thank you La Rustichella!
The first time that I cooked with truffle pate was a number of years ago. One of my brothers and his wife visited Italy and gave me a gift of jars of truffle pate and truffle oil. I just thought they were the most delicious mushrooms that I have ever tasted in my life!
Lobster Truffles Sandwiches (serves 1-2)
1 Tbsp unsalted butter (add more if interested)
About 1 cup lobster meat (and roe if you have any)
A few sprigs of Chinese chives (chopped or use scissors to cut into tiny pieces)
1 1/2 tsp La Rustichella black truffle pate
Benacol, for spreading on toasts (optional)
4 pieces of rye marble/cracked wheat or your favorite type, lightly toasted
In a warm pan, melt the butter. Add the lobster meat, roe and chives. Once the lobster meat is warm add the truffle pate. This is enough to make 2 sandwiches.
*Add more truffles if you have any or if you can afford them!
|whole truffles, Boston, 2015|
(La Rustichella--truffles company)