Lobster rolls are quintessential summer fare. Like all dishes with a strong heritage, lobster roll fans argue over the best: Maine with its mayo or Connecticut with its drawn butter. We lean towards the latter because the buttery flavors are irresistible with all of our sparkling Brut wines. But don't take our word for it; test it yourself. You'll be in for a real treat.
2 cups cooked lobster meat (four 6-ounce tails or two 1 ½-pound whole lobsters)
1 Tbsp fresh lemon juice
1 Tbsp fresh lime juice
2 Tbsp chopped fresh chives
4 high-quality hot dog buns or New England-style rolls
1/4 cup melted butter
Lemon and lime wedges
Preheat the oven to 350°F.
Chop the lobster meat into 1-inch pieces. Put in a bowl. Add the lemon juice, lime juice and chives. Stir to combine.
Brush the inside of the rolls with the melted butter and place on a baking sheet. Bake until slightly toasted, about 5 minutes.
Split open the rolls and scoop equal amounts of the lobster mixture into each roll.
Drizzle the top of each roll with butter. Serve. Place the remaining butter and lemon and lime wedges on the table for guests to add as desired.