1/1 Photo of Warm Lobster Rolls
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.
My Private Note
Units: US | Metric
- 1In a large stockpot, bring 2 quarts salted water to a boil.
- 2Drop live lobsters into the boiling water and cook 5 minutes. Drain and cool.
- 3Pick out lobster meat from the shells, cutting tail meat into large chunks. Remove claw meat from shells, but leave in whole pieces.
- 4In a large saute pan, melt 1 1/2 tablespoons butter over medium heat until foam subsides, then add lobster meat and garlic.
- 5Season lightly with salt and pepper.
- 6Stir 1 1/2 minutes and add wine and cook 3-5 more minutes, reducing liquid by half.
- 7Add remaining butter and swirl. Sprinkle with chives.
- 8Move lobster mixture to one side of the pan; toast rolls in the pan until golden.
- 9Place mixture on the toast and serve.
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Nutritional Facts for Warm Lobster Rolls
Serving Size: 1 (500 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 581.9
- Calories from Fat 192
- Total Fat 21.3 g
- Saturated Fat 11.7 g
- Cholesterol 477.0 mg
- Sodium 1347.5 mg
- Total Carbohydrate 3.4 g
- Dietary Fiber 0.0 g
- Sugars 0.2 g
- Protein 85.6 g
The following items or measurements are not included: