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.
- 2 (1 lb) lobsters
- 3 tablespoons unsalted butter, divided
- 1 garlic clove, minced
- kosher salt
- fresh ground pepper
- 3 tablespoons dry white wine
- 1 tablespoon chives, chopped
- 2 brioche rolls (or hot dog buns)
- 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.
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!
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!
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!