Warm Lobster Rolls

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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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Steps

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In a large stockpot , bring 2 quarts salted water to a boil.

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Drop live lobsters into the boiling water and cook 5 minutes.

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Drain and cool.

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Pick out lobster meat from the shells , cutting tail meat into large chunks.

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Remove claw meat from shells , but leave in whole pieces.

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In a large saute pan , melt 1 1 / 2 tablespoons butter over medium heat until foam subsides , then add lobster meat and garlic.

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Season lightly with salt and pepper.

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Stir 1 1 / 2 minutes and add wine and cook 3-5 more minutes , reducing liquid by half.

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Add remaining butter and swirl.

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Sprinkle with chives.

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Move lobster mixture to one side of the pan.

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Toast rolls in the pan until golden.

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Place mixture on the toast and serve.

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Ingredients

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lobsters, unsalted butter, garlic clove, kosher salt, fresh ground pepper, dry white wine, chives, brioche rolls