This recipe substitutes white wine and butter for the more traditional base of mayonnaise. To save time, ask your fishmonger to parcook the lobsters and remove the meat from the shells.
2 1-pound lobsters
2 quarts water
Kosher or sea salt
3 tablespoons unsalted butter, divided
1 garlic clove, minced
Freshly ground black pepper
3 tablespoons dry white wine (such as Pinot Grigio)
1 tablespoon minced fresh 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 shells (it won’t be fully cooked). Cut tail meat into large chunks. Remove claw meat from shells, but leave as whole pieces.
In a large skillet, melt 1-1/2 tablespoons butter over medium heat until foam subsides; then add lobster meat and garlic. Season lightly with salt and pepper. Cook, stirring, about 2 minutes; then add wine and cook until liquid is reduced by half, about 5 more minutes.
Add remaining butter and swirl. Sprinkle with chives. Move lobster mixture to one side of the pan; toast rolls in the pan until lightly golden. Place lobster mixture in rolls and serve.