A delightful twist on the classic lobster roll, featuring a buttery herb-infused filling served in toasted rolls.
Bring a large pot of salted water to a boil.
Ensure the water is well-salted to enhance the lobster's natural flavor.
Add the lobsters to the boiling water and cook for 5 minutes. Drain and let cool.
Cooling the lobsters makes it easier to handle and extract the meat.
Extract the lobster meat from the shells, keeping the claw meat whole and cutting the tail meat into chunks.
Use kitchen shears to cut through the shells for easier meat removal.
Melt half the butter in a sauté pan over medium heat, then add the garlic and cook until fragrant.
Be careful not to burn the garlic as it can turn bitter.
Add the lobster meat to the pan, season with salt and pepper, and cook for 2 minutes.
Stir gently to avoid breaking the lobster pieces.
Pour in the white wine and cook until reduced by half.
Reducing the wine intensifies its flavor and removes the alcohol.
Add the remaining butter and chives, stirring to combine.
Swirl the pan to evenly distribute the butter and herbs.
Toast the rolls in the pan until golden brown.
Toasting the rolls in the same pan adds extra flavor.
Fill the toasted rolls with the lobster mixture and serve immediately.
Serve with a side of coleslaw or chips for a complete meal.
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