by Anne Carter
New Recipe
PREP TIME - 15minutes COOK TIME - 15minutes ADDITIONAL TIME - 10minutes TOTAL TIME - 40minutes COURSE - Main Course CUISINE - seafood SERVINGS - 2 CALORIES - 470 kcal
– Large stockpot – Sauté Pan – Knife and Cutting Board – Tongs or utensils for handling lobster – Serving Platter
– 1 lb lobsters – 3 tbsp Unsalted Butter – 1 Garlic clove, mined – fresh Grounded pepper – 3 tbsp dry white wine – 2 brioche rolls – 1 tbsp chives – kosher salt
– Prepare Lobster: In a large stockpot, bring 2 quarts of salted water to a boil. – Cook Lobster: Drop live lobsters into the boiling water and cook for 5 minutes. Drain and allow to cool. – Remove Meat: Pick out lobster meat from the shells, cutting tail meat into large chunks and leaving claw meat in whole pieces.
– Prepare Garlic Butter: In a large saute pan, melt 1 1/2 tablespoons of butter over medium heat until foam subsides. Add lobster meat and minced garlic. Season lightly with salt and pepper. – Cook Lobster: Stir for 1 1/2 minutes, then add wine. Cook for an additional 3-5 minutes, reducing liquid by half
– Finish Dish: Add remaining butter and swirl. Sprinkle with chives. – Toast Rolls: Move lobster mixture to one side of the pan; toast rolls in the pan until golden. – Serve: Place the warm lobster mixture onto the toasted rolls. Serve immediately and enjoy!