Cake Ingredients: 2-lbs. lobster claw and knuckle meat, coarsely chopped 1/2 c. mayonnaise 1/2 c. (2-oz.) Wisconsin Asiago cheese, shredded 1/2 c. (2-oz.) shallot, minced 1 Tbsp. garlic, minced 1 Tbsp. black truffle, chopped 1/4 c. fresh tarragon, chopped 1/4 c. fresh chives, chopped 1/2 c. tomato concasse 2 c. fresh bread crumbled fine 3-oz. olive oil, as needed
Sandwich Ingredients: 12 (6 inch) Ciabatta rolls 3 c. (12-oz.) Wisconsin Fontina cheese, shredded 2 heads frissé leaves 1 1/2 c. prepared tomato relish 3/4 c. white truffle mayonnaise* 3-qts. fried salsify or pommes frites
*Add 2 Tbsp. white truffle oil to 11/2 c. mayonnaise.
Cake Method: In a large bowl, combine the lobster meat, mayonnaise, Wisconsin Asiago, shallot, garlic and black truffle; mix well to blend. Add herbs, tomato and bread crumbs, and mix to bind. Shape mixture into 12 3/4-cup cakes and place on parchment-lined sheet pan. Cover and refrigerate at least 1 hour before preparing as directed. In a nonstick skillet, heat oil; sauté lobster cakes, 4-5 at a time, 1 1/2-2 minutes per side or until golden. Remove from heat, drain and keep warm.
Sandwich Method: To serve: Split rolls, brush with oil and grill. Top each grilled roll with a warm lobster cake and top each cake with 1/4 cup Wisconsin Fontina. Broil until melted. Top each with 2 tablespoons tomato relish, 2-3 frissé leaves and top of ciabatta roll spread with 1 tablespoon white truffle mayonnaise. Serve with 1 cup prepared fried salsify or pommes frites.