Epic Lobster Roll | Tasty Business

Lobster Roll Recipe

Brioche Buns

Strong flour 500g
Sugar 60g
Salt 10g
Active dry yeast 10g
Egg 4
Milk 300g
Soft Butter 100g
Method
In a food mixer bowl add flour, yeast, sugar & salt
Mix the milk and eggs together
Add the egg & milk to the flour and mix for 5 minutes on speed 1 until you form a strong dough.
Then add soft butter Mix for 5 more minutes on speed 2
Prove in the fridge for 3 hrs or overnight.
Portion 90g balls, and roll into finger shaped buns, place on a baking sheet lined with baking parchment, close to each other so they prove up together. Cover and prove for 2 hours or until doubled in size.
Brush with egg wash (1 egg beaten)
Bake 170°C (no fan) for 16-18 minutes
Allow the buns to cool before ripping apart.

Lemon Mayo

2 Egg Yolks
1 tsp Dijon Mustard
50ml Lemon Juice
200ml Olive Oil
200ml Veg Oil
Salt to taste

Place egg yolks, mustard and lemon juice in a food processor with a good pinch of salt.
With the machine running, start to add the oil. If it is getting too thick before you have added all the oil add a splash of water and then add the rest of the oil.
Season and reserve in fridge until ready to use.
Can keep in the fridge for up to 5 days

That’s a good setup that is looking good right guys welcome back to tasty business Uh today i’m going to show you how to make a banging lobster roll it’s the fresh lobster from cornwall lemon mayonnaise brioche bun we’re all going to make it all from scratch so let’s get cracking let’s get the buns made free of so we’ve got strong flour

Eggs milk sugar salt instant yeast and soft butter i’ve made the milk bun before with the burger it’s very similar recipe slightly more eggs more uh sugar and a bit more butter so it’s just slightly sweeter it’s a bit richer uh works beautifully with the sweet lobster flour straight in the bowl

We’re making it in the kitchenaid as well this time last time we did it by hand if you want to do it by hand be my guest i’m feeling tired today you can get the sugar in there nicely dispersed and you can also you can also go in straight straight away

The salt just make sure you disperse that really well because then then we’re gonna go go in with the yeast so each one of these is eight grams i need ten so i’m just gonna go in one whole packet i’m gonna a little bit of the next one

Give that a good mix make sure it’s well dispersed and then we’ll go in eggs and milk you can mix that together an egg is 50 grams but it’s active so it’s mostly water so it’s acting as the hydration of the flour along with the milk so that they go in together always

You can pour that straight in what i like to do is just bring it together especially in the kitchenaid and just bring it together before you put the dough hook on if you bring it together before you put the dough hook on then when you put the dough hook in

It’s immediately working so often when you turn out a bread that’s been mixed in in this sort of kitchenaid you like you’ve got a dry patch at the bottom and you can just negate that by mixing it all by hand first now we’re going to put the dough hook in

For this first knead and then we’ll start adding in the butter turn that on just let it do its thing for five five to eight minutes Butter just add in the first spoon and then let that get incorporated uniform see how it splits out the dough you can see those long strands here that’s good news that’s that’s showing us that we’re building up the building up the gluten can we get that last bit of butter

So you can pour this dough out onto the onto the side as you can see it’s quite wet it’s quite wet loose though so what we’re going to do is just put it to put it in the fridge so we can so it becomes easier to handle

With all the butter and eggs and everything in there it’s rich and it’s and it becomes see it’s quite a sticky dough when it’s when it’s room temperature just take it into plastic container rub it a little bit with oil then we just lift up this dough and put

It straight in the fridge put the lid on put it in the fridge for like three hours or you can do it overnight just to firm up and then we’ll come back to it in three hours So dough’s been chilling in the fridge for a few hours take the lid off i’m gonna portion it up 100 gram 100 gram balls just gonna shape it into little those hot dogs So just to make it into a nice little sausage put that in tuck them all up and they’re going to prove all together put a lid on and place those in a nice reasonably warm situation like an airing cupboard would be good or if it’s a hot day like today just inside The buns have proved nicely the egg wash straight in the oven 175 degrees no fan for around 15 minutes until golden brown so yeah straight in the oven inside you don’t need to you don’t need to watch me but you can if you want lobsters um

Live lobster best if you can get it good fish mongers fish suppliers this comes from flying fish down in cornwall delivered to me uh this morning very early we’re obviously going to kill this before we put it in the water there’s a line running down from its head and there’s a little um

Indentation here and what you need to do is you get a good knife just put the knife here i’m just going to and that’ll be the look that that’s straight through the head even though it’s thrashing around a bit it is dead you’ve got your two lobsters

Here and now we need to take them down into their body and claws so what you want to do with the with the body because you just remove you just remove that from the from the head like that so that’s come off neatly and then the claws is going

To take off separately here pull and twist i’m not going to cook the head today because this is i’m going to use this for a bisque but what you can do is just chop it like that that will create the most delicious lobster bisque which you can then make

Lobster pasta with or whatever you want or just have it as a bisque soup with the claws they’re going to cook for five five minutes roughly and then the bodies cook for about three good little tip for the for the bodies to keep them nice and straight

If you have a couple of skewers that you can put through and just run it up the back and it just stops the lobster from curling up because if you see that’s their natural position if they’re if they’re going to go into the water they’re going to tense

Up like that and then you end up with a really curly tail all right so now we can cook the lobster the water wants to be nicely boiling so we’re going to salt that very very generously wants to be salty as the water it’s swimming in so we’re gonna go to the bodies

Next body and go back all uh all the claws so i’m gonna set a timer so hey siri set time of three minutes three minutes counting down there we go now it’s just a waiting game Right that’s the that’s the timer ready lobster tails out into the ice bath okay oh he’s grabbed on look those skewers don’t fit in there but you see how that lobster stayed straight we’re putting in the ice bar because if we cooked we we want it to be just

Cooked you know we don’t want to let it overcook lobster will be chilled so we take take it out the water we’ll start with the start with the bodies the best way to do it is you’ve got this inside here as you cut inside so if you have a nice

Pair of scissors kevin i’m gonna go down each one and just pull it apart and this should just slip out nicely there you go the claws just make sure they’re just give them a good shake they release the meat from the core so you want to

Break off the arm bit and then you got the claw bit here so you can so just remove that and if you’re gentle it’ll come out you’ve got the uh the meat there then we’ll just go with the firm but then that last crack will just allow you to

Drop the lobster floor out hole beautiful Okay now with these arms it’s much more simple than prepping crab for instance like crab is the meat is much harder to come by but these you can literally just break them at their joints so the joint there’s one joint there that’s a bit hard as a break so you could just

Just go through it with the with the knife so what you need here is just a uh like some sort of utensil back of a spoon a thin back of a spoon would work very well so you just literally pull out these knuckles here here we’ve got two you’ve got beautiful lobsters

The tail we’ve got my knuckle meat and that is gonna we’re gonna chop that up now i’m gonna dress it with the lemon mayonnaise season it with salt fresh herbs lemon juice and toast the bun ready to go Now we’ve got the lobster this point we’re just going to take it into chunks not not too small we want to be able to have that mouth feel of lobster even though it’s in the bun and it’s going to be mixing mayonnaise i’ll say take it down the middle

So you can cut this back bit open and that’s fine that’s just coral in there so it’s not poo if everyone says it’s poo that’s the pipe there so you want to take that out now take that in half and i reckon you want to go into chunks sort of like

That sort of size lovely then we’ll go into the claws so you just want to make sure that cartilage i showed you on the last one make sure it’s not in inside the claws yeah so you can just almost cut the claws in in half or just take them into quarters

Depends how big they are this one’s got a lot of cartilage inside just run it off the cartilage here just don’t want it you don’t want it stuck to that at all this one hasn’t got one just take those into quarter beautiful then add in all the knuckle meat

That’s all the lobster meat we’ve got from two lobsters delicious in the lobster we’re gonna go dill chives lemon juice and some lemon mayo so a small nice little handful of chives good sharp knife getting nice clean cut so they can just go in with the

Lobster okay and then touch a dill as well probably like a good tablespoon of each of the cha what i’ve chopped of the chopped herbs just roll up this dill nice and tight okay same process working on keeping that blade slicing through the herbs rather than just like

Downward force forward and back forward and back forward and back herbs straight in lemon mayo not too much not it’s not it’s not going to be like a big mayonnaise party in there you want to be able to we don’t want to be able to see the color of the lobster still mmm

Fantastic bit of salt a bit of salt a bit of pepper some lemon zest touch the juice make sure no pips in there all right it’s going to be damn tasty lobster done let’s toast the bun so these are you know the brioche buns that we baked

I’m to rip them down the side i’m just going to neaten up these sides just a nice toast on them okay sit sit good catch good catch let’s toast the buns we just want a little bit of butter in the frying pan a little bit like a spoon

Toast the bun on each side i can get in the butter let’s do them all at the same time a little bit of heat from the grill it’s always about improvising cooking in it you can just turn the bun just make sure you got a bit of butter on the outside

Of it oh the buns are done i’m just going to pull them off onto the board toasted top bottom and sides no half measures here make an incision straight down the top and just open up that bun a little bit mayor and then Stuff that button high and full that’s what we’re here for isn’t it lobster and then we can finish it a touch of a touch of lemon zest touch black pepper you know it’s also very nice touch of melted butter and you see all these black that’s just

A little bit of burnt butter which would be that’s even more tasty just going to drizzle that over the tops start on the plate put your lemon to the side a few more chives there you have it that’s my lobster roll better give it a go so good the buns super soft

Lobster so sweet and the mayonnaise has just you know got that acidity fragrant herbs all homemade lemon lemon mayonnaise chives dill brioche bun tasty business You