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.
- In a large stockpot, bring 2 quarts salted water to a boil.
- Drop live lobsters into the boiling water and cook 5 minutes. Drain and cool.
- Pick out lobster meat from the shells, cutting tail meat into large chunks. Remove claw meat from shells, but leave in whole pieces.
- In a large saute pan, melt 1 1/2 tablespoons butter over medium heat until foam subsides, then add lobster meat and garlic.
- Season lightly with salt and pepper.
- Stir 1 1/2 minutes and add wine and cook 3-5 more minutes, reducing liquid by half.
- Add remaining butter and swirl. Sprinkle with chives.
- Move lobster mixture to one side of the pan; toast rolls in the pan until golden.
- Place mixture on the toast and serve.
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!
OMG, I canâ€™t wait to make these again!! We steamed one 2lb. lobster and it was perfect for two good size rolls. We enjoy the warm butter Lobster Roll as apposed to cold mayo version. OH SO RICH!! Donâ€™t forget to use New England Style Hot Dog Bunsâ€¦
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!