2 pounds lobster claw and knuckle meat,
1/2 cup mayonnaise
1/2 cup (2 ounces) Wisconsin Asiago cheese, shredded
1/2 cup (2 ounces) shallot, minced
1 tablespoon garlic, minced
1 tablespoon black truffle, chopped
1/4 cup fresh tarragon, chopped
1/4 cup fresh chives, chopped
1/2 cup tomato concasse
2 cups fresh bread crumbled fine
3 ounces olive oil, as needed
12 (6 inch) Ciabatta rolls
3 cups (12 ounces) Wisconsin Fontina cheese, shredded
2 heads frissé leaves
1 1/2 cups prepared tomato relish
3/4 cup white truffle mayonnaise*
3 quarts fried salsify or pommes frites
*Add 2 tablespoons white truffle oil to 11/2 cups mayonnaise.
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, 11/2-2 minutes per side or until golden. Remove from heat, drain and keep warm.
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.