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This 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.
--Recipe by executive chef David Raymer of Tavern on Main in Westport, Connecticut.
Yield: 2 servings
Preparation Time: 20 minutes
Start to Finish Time: 40 minutes
- 2 1-pound lobsters
- 3 tablespoons unsalted butter, divided
- 1 clove garlic, minced
- Kosher or sea salt and freshly ground black pepper, to taste
- 3 tablespoons dry white wine
- 1 tablespoon chopped chives
- 2 brioche rolls or enriched hot dog buns
In a large stockpot, bring 2 quarts salted water to a boil. Drop live lobsters into 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. Add wine and cook 3 to 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 light golden. Place lobster mixture in rolls and serve.
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