Bring some water to a boil
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
Grind some black pepper in and then add the lobster tails to boil covered for 4-5 minutes
Turn off the stove and remove the lobsters from broth into a bowl
Allow to cool for 5 minutes before removing the shells and any undesirables
Slice up the rest of your scallion, separating the whites from the green
Mince up your parsley
Add 1 stick of butter to a sauté pan
Add the white parts of the scallion, remainig garlic and scotch bonnet
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
Turn off the heat and sprinkle in the parsley along with the green parts of the scallion
Transfer to a bowl and stir in mayo
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
Pile the lobster high in the hot dog buns and enjoy!
I love crushing up some salt and vinegar potato chips or any spicy chip on top!
