Total Time
Prep 20 mins
Cook 20 mins

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.


  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.
Most Helpful

I used frozen cooked lobster meat, so this recipe was extremely quick to throw together. I thawed and warmed up the lobster meat in a skillet with melted butter, added wine, seasoned with old bay seasoning and freshly ground black pepper. I didn't have chives on hand, so chopped green onion was my choice. The rolls were so yummy! Great recipe!

SharonChen September 24, 2015

Thanks for this. I have been jonesing for this lobster roll since I had them at Tavern a few years ago. I just made them and they were as good as I remembered!

engldc May 03, 2008

Quite a different lobster roll! I enjoyed the garlic, butter and wine flavours with the lobster, it reminds me of lobster thermidor without the creamy base. Quick and easy recipe that I will make again!

Elly in Canada October 13, 2008