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.
- Ready In:
- 40mins
- Serves:
- Units:
Nutrition Information
9
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ingredients
- 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)
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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RECIPE MADE WITH LOVE BY
@Oolala
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@Oolala
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"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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This is not a lobster roll. It is a lobster SALAD roll. There is a big difference between the two. I'm a New Englander, I live on Cape Cod, & I know the difference. A REAL TRUE lobster roll does not contain celery, lettuce, mayo, salt, pepper, etc. It contains whole lobster claws & knuckles, and broken tail meat in a HOAGIE or SWEET ROLL, not a hot dog bun. It is lightly brushed with melted butter & served with a side of drawn butter. That is a real lobster roll. Anything else is a lobster salad roll.
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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!
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