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1
For the lobster sauce: In a medium saucepan over medium-high heat, reduce the white wine and tarragon vinegar with the peppercorns, shallots, bay leaf, tarragon and thyme until the mixture is nearly dry, about 10 minutes.
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2
Add the half-and-half and reduce by two-thirds, about 5 minutes.
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3
Decrease the heat to low and whisk in the butter, chunk by chunk, stirring vigorously until each piece is nearly melted.
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4
Remove the lobster sauce from the heat and season it with lemon juice and salt.
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5
Strain the lobster sauce through a fine mesh chinois.
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6
Hold the lobster sauce warm in a saucepan over very low heat until the lobster meat is ready
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7
For the lobsters: Bring a large pot of salted water to the boil.
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8
Prepare a bath of icy water.
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9
Kill the lobsters by placing them on their backs on a cutting board and inserting a knife tip into their heads between the antennae.
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10
Drop the lobsters in the boiling water for 20 seconds and immediately shock them in the ice bath to stop the cooking.
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11
Extract the tail, claw and knuckle meat from the lobsters.
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12
The meat will still be translucent and raw.
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13
Remove the mud line from the tails and dice the tail meat into bite-size chunks.
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14
Add the lobster meat to the lobster sauce.
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15
Very slowly warm the meat until it is just barely cooked through.
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16
Be sure to agitate the pan frequently to prevent the lobster sauce from breaking.
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17
If it does start to break, sprinkle it with a few drops of cold water and take it off the heat for a moment.
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18
For the lobster rolls: In a saute pan, toast the sides of the buns with butter until crispy and golden.
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19
Spoon the cooked lobster meat into the prepared buns.
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20
Add as much lobster sauce as desired.
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21
Drizzle the lobster rolls with Mayo Mustard, drizzle with yogurt and sprinkle liberally with chives.
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22
Serve with lemon wedges.
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23
Cook's Note: Leftover lobster sauce can be used over baked potatoes or served with grilled or roasted fish.
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24
Combine the dried mustard with 1 1/2 teaspoons water and lemon juice.
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25
Whisk in the mayo, Dijon, hot sauce and salt to taste.
