The Yankee Kitchen: Warm Lobster Rolls
Yankee Plus Dec 2015
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Yankee Magazine’s Lifestyle Editor Amy Traverso makes homemade Lobster rolls. Heaven in a hot dog bun!
Hi I’m Amy Traverso, Lifestyle editor at Yankee Magazine and welcome to the Yankee Kitchen.
Today we are going to be making Lobster rolls. Now these are a slightly more gourmet, fancy version of lobster rolls, and the recipe comes from chef David Raymer at Tavern on Main Restaurant in Westport, Connecticut. But it’s very simple and it just has a simple white wine and butter sauce that’s really good with the Lobster. So lets get cooking.
For this recipe you’ll need 2 one pound lobsters, 3 tablespoons of unsalted butter separated, a clove of minced garlic, salt and pepper, 3 tablespoons of dry white wine, 1 tablespoon of chopped chives and 2 brioche rolls or New England-style hot dog buns.
In a saute pan, melt 1 1/2 tablespoons of butter, start with the meat of 2 lobsters, drop in the lobster meat and the garlic and stir together. Add a little bit of salt and pepper to taste.
After 1 1/2 minutes add the white wine and continue cooking for 3 to 5 minutes, reducing the liquid in the pan by about half. Add the remaining butter and chives to the pan and swirl the mixture around. Push the lobster mixture over to the side of the pan to toast your rolls in the center until they are light golden. Then place the lobster mixture int he rolls and serve after cooling.
So we have this gorgeous, buttery, garlicy lobster rolls, so for this recipe and other delicious lobster recipes visit YankeeMagazine.com.
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