Warm Lobster Rolls

1. 1

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

2. 2

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

3. 3

   Pick out lobster meat from the shells, cutting tail meat into large chunks. Remove claw meat from shells, but leave in whole pieces.

4. 4

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

5. 5

   Season lightly with salt and pepper.

6. 6

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

7. 7

   Add remaining butter and swirl. Sprinkle with chives.

8. 8

   Move lobster mixture to one side of the pan; toast rolls in the pan until golden.

9. 9

   Place mixture on the toast and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.