First and foremost you want to thaw out your langostinos. They have a lot of liquid and you don’t want your sauce to be watery. This step is crucial and you don’t want to skip it!

HERE IS HOW YOU THAW OUT LANGOSTINOS: 

• Fist, Remove langostinos from the package. Then Place them on a large colander, placing the colander in a bowl. This will catch all the water dripping from the Langostinos. Lastly place in the refrigerator overnight. 
• When you are ready to heat, prepare and serve, remove the langostinos from the refrigerator. Pad dry the langostinos and set aside.

WHAT YOU WILL NEED TO MAKE THE BROWN BUTTER:

• In a stainless steel skillet in medium heat drop a whole stick of butter.
• It will start to melt and you will want to stir it constantly until the butter slowly turn brown and foamy.
• Turn off the heat, add 1 tsp Truffle Salt, stir and let it cool off before storing and using.

PUTTING TOGETHER THE WARM LANGOSTINO ROLLS WITH TRUFFLE BUTTER:

• In a skillet heat the brown butter adding chopped garlic in low-medium heat. This prevents the garlic from burning.
• Then add the langostinos and more truffle salt if needed. Stir for a few minutes until warm. 
• Next brush both sides of the bread with the truffle brown butter mixture then in a heated skillet brown on both sides
• Gently spread the bread open and add langostino. Top with chives. Pour more Truffle Butter if you like. Eat immediately.