 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
|
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. 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:
1. In a large stockpot, bring 2 quarts salted water to a boil.
2. Drop live lobsters into the boiling water and cook 5 minutes. Drain and cool.
3. Pick out lobster meat from the shells, cutting tail meat into large chunks. Remove claw meat from shells, but leave in whole pieces.
4. In a large saute pan, melt 1 1/2 tablespoons butter over medium heat until foam subsides, then add lobster meat and garlic.
5. Season lightly with salt and pepper.
6. Stir 1 1/2 minutes and add wine and cook 3-5 more minutes, reducing liquid by half.
7. Add remaining butter and swirl. Sprinkle with chives.
8. Move lobster mixture to one side of the pan; toast rolls in the pan until golden.
9. Place mixture on the toast and serve.
|
|