cup sour cream
Tbsp buttermilk or whipping cream
cup, plus 2 Tbsp chopped chives, divided
Tbsp finely crumbled blue cheese
Tail and claw meat from 2 cooked and cooled lobsters,chopped,each about 1¼ lbs.
Tbsp Frank's Hot Sauce
slices Texas (thick sliced) bread, lightly toasted
cups shredded Romaine lettuce
Whisk together the mayonnaise, sour cream, buttermilk, 1/4 cup chives and blue cheese; set aside or cover and refrigerate for up to 5 days. Melt butter over low heat in a medium saucepan; add lobster meat and stir to coat. Warm lobster through, about 2 minutes longer and stir in Frank's Hot Sauce. Remove from heat and set aside. Place toasts on plate and divide blue cheese dressing between them. Top each with an equal amount of lettuce and spoon lobster and sauce over each. Sprinkle with remaining chives.