Lobster Rolls
RECIPE
LOBSTER ROLL FILLING:
▪600g/1.5lbs lobster meat (two 2-2.5lb whole live lobsters)
▪120g or 1/2c mayo
▪20g or 1/2c minced chives
▪10g or 2tsp kosher salt
▪4g or 1.5tsp black pepper
▪Zest 1 lemon
▪15g or 1Tbsp lemon juice
To cook lobster, freeze lobsters for 15mins.
Add a generous amount of salt (about 3 handfuls) and 2 halved and juiced lemons to a large pot of water and bring temp to 185F/85C.
Add “chilled” lobsters to pot to poach for 8-9min for large lobsters or closer to 6min if using smaller lobsters. When done, internal temp of tail meat should read 150F/65C. Remove from water and allow to cool. If using lobster tails, cool in an ice bath.
Remove meat from shells. Cut meat into large rustic chunks and place in bowl. Add mayo, chives, salt, pepper. Lemon zest & juice. Gently stir to combine.
BUN:
Makes 10 buns
I HIGHLY recommend using measurements in grams to make this recipe. Volumetric measurements are less accurate.
▪200g or 3/4c warm water (86F/30C)
▪70g or 1/3c sugar
▪1 large egg
▪75g or 5 1/2Tbsp melted butter (not hot) + extra for brushing
▪8g or 2 1/2Tsp instant yeast
▪15g or 1 3/4Tbsp dough conditioner
▪150g riced baked potato (or about 1c of baked potato before it’s riced)
▪625g or 5c all purpose flour
▪12g or 2tsp salt
▪Egg wash (1 egg + splash of water)
▪Melted butter (to brush on top)
Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.
Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video burger bun video @3:18. Cover and ferment at room temperature for 30min.
After 30 mins, the dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown in burger bun video @3:50). After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min.
After the second 30 minute fermentation, the dough will have risen significantly. Aggressively degas it. Divide into ten, 150g pieces. Preshape each into loose round balls as shown @8:09. Cover with a towel and rest for 10min.
After resting, shape the buns. See video @8:29.
Line each up on a parchment lined half sheet tray, cover, and proof at room temp for 60-90min. Buns should have doubled in size and spring back when poked.
Brush each with egg wash (1 egg with splash of water).
Load into preheated 400F/205C oven, spritz oven with 12-15 squirts of water and bake for 15-17min.
Brush with melted butter.
MAYO:
▪1 large egg
▪20g or 1Tbsp water
▪25g or 1.5Tbsp white vinegar
▪5g or 1tsp salt
▪325g or 1.5c neutral oil (i like light olive)
Place ingredients except oil into a high sided container and spin with an immersion blender to combine. Slowly stream in oil while blending. Use a regular food processor if you don’t have an immersion blender.
PUTTING IT TOGETHER: Spread butter on sides of roll and toast until golden brown. Cut bun top down, line with lettuce, and load with generous portion of lobster salad. Garnish with black pepper and minced chives.
LINKS: Perfect Burger Bun Video: https://youtu.be/kgOPS52e59E Mayo Recipe: https://youtu.be/Xl0TTag8Gks Kitchen Scissors: https://amzn.to/3J30Bfk
