Slice the chives and cover with a damp paper towel.
Peel the shallot and finely mince 1 tbsp. Add it to the mixing bowl.
Trim the sides of the brioche buns.
Add the egg yolks, vinegar, mustard, zest of 1 whole lemon, and a pinch of Balinese Truffle Salt to the bowl, whisk to combine.
Very slowly drizzle in the grapeseed oil while whisking to create the aioli.
Chop half of the Truffle Carpaccio and add it to the aioli, adjust the seasoning with Balinese Truffle Salt and a little lemon juice.
Add the lobster meat to a mixing bowl and add enough aioli as desired, reserve any extra aioli for future delicious recipes.
Heat the nonstick pan over medium heat, add the butter, and heat until foamy.
Add the brioche buns to the pan and toast both sides.
To plate, split the lobster salad evenly between the buns, top with the sliced chives. Drizzle with a little lemon juice and enjoy with a bag of Truffle White Cheddar Kettle Corn!
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