Hot Lobster Rolls
(Garde East, Vineyard Haven)
There are few dreamier places to be on a summer afternoon than Garde East’s deck overlooking Vineyard Haven marina. It’s a feast for the eyes as well as the appetite, with a bountiful menu of local seafood from crudo to luxe fish sandwiches. It’s hard to pass up the classic buttery lobster rolls with huge chunks of succulent lobster. Pass the potato chips.
Makes 4 sandwiches
Ingredients:
- 6 tbsp. unsalted butter
- 4 split-top brioche rolls
- 14 oz. cooked claw, knuckle, and tail lobster meat, picked over for shells
- Kosher salt and freshly ground black pepper
- 1 c. frisée lettuce, chopped
- 1 tsp. snipped chives
Print Recipe
Instructions:
- Melt 2 tablespoons of butter in a medium skillet over medium heat. Toast both sides of the buns in the butter, about 2 minutes. Remove.
- Wipe the skillet clean and melt the remaining 4 tablespoons butter over low heat. Add the lobster meat and sauté until warmed through, about 2 minutes. Season with salt and pepper.
- Put lettuce in the bottom of each roll. Divide the lobster meat among the rolls and place on top of the lettuce, then garnish with chives.
