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.
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INGREDIENTS
Nutrition- 2(1 lb) lobsters
- 3
- 1
- 3tablespoons dry white wine
- 1
- 2brioche rolls (or hot dog buns)
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DIRECTIONS
- 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.
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