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Warm Lobster Rolls

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“From executive chef David Raymer of Tavern on Main in Westport, Conn. I got this from Yankee Magazine. Note says: The recipe substitutes white wine and butter for the more traditional base of mayonnaise. To save preparation time, have a fish market preboil your lobsters and remove the meat from the shells.”
READY IN:
40mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large stockpot, bring 2 quarts salted water to a boil.
  2. Drop live lobsters into the boiling water and cook 5 minutes. Drain and cool.
  3. Pick out lobster meat from the shells, cutting tail meat into large chunks. Remove claw meat from shells, but leave in whole pieces.
  4. In a large saute pan, melt 1 1/2 tablespoons butter over medium heat until foam subsides, then add lobster meat and garlic.
  5. Season lightly with salt and pepper.
  6. Stir 1 1/2 minutes and add wine and cook 3-5 more minutes, reducing liquid by half.
  7. Add remaining butter and swirl. Sprinkle with chives.
  8. Move lobster mixture to one side of the pan; toast rolls in the pan until golden.
  9. Place mixture on the toast and serve.

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