Directions

1. Bring some water to a boil

2. Add in 1 tbsp maggi complete and 1 tbsp hot mother truffler salt, taste and adjust the salt, we need it to taste like a broth we’d want to drink

3. Grind some black pepper in and then add the lobster tails to boil covered for 4-5 minutes

4. Turn off the stove and remove the lobsters from broth into a bowl

5. Allow to cool for 5 minutes before removing the shells and any undesirables

6. Slice up the rest of your scallion, separating the whites from the green

7. Mince up your parsley

8. Add 1 stick of butter to a sauté pan

9. Add the white parts of the scallion, remainig garlic and scotch bonnet

10. Sprinkle in 1/4 tsp maggi and a sprinkle of hot mother truffler and allow to cook for 2 minutes before lowering the heat and adding in the lobster

11. Turn off the heat and sprinkle in the parsley along with the green parts of the scallion

12. Transfer to a bowl and stir in mayo

13. In the same saute pan melt down the remaining butter and toast off your hot dog buns when they’re nice and golden brown remove to a plate

14. Pile the lobster high in the hot dog buns and enjoy!

15. I love crushing up some salt and vinegar potato chips or any spicy chip on top!