Recreating My Favorite Lobster Roll | WSCT

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Crab and shrimp provide similar textures at a lower cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

hot dog buns

🥗Healthier: whole grain buns

💰Cheaper: regular bread

Whole grain adds fiber; regular bread is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil offers heart-healthy fats, while margarine is often cheaper.

Combine 3.5 cups of bread flour, 1.75 teaspoons of instant yeast, 1 tablespoon of granulated sugar, and 1.5 teaspoons of sea salt in a bowl.

Rearrange your kitchen setup to plug in your KitchenAid mixer, then slowly add in 0.5 cup of warm milk and 0.5 cup of warm water to the mixture.

Add 1 egg and 1 egg yolk to the mixture.

Once the dough looks smooth, add in 2.5 tablespoons of unsalted butter, 1 tablespoon at a time, mixing until thoroughly combined.

Remove the dough from the bowl, form it into a ball, and place it in a bowl covered with plastic wrap for about 1 hour or until it has doubled in size.

Lightly flour your work surface, turn out the dough, and cut it into 10 to 12 equal-sized pieces.

Fold each dough piece onto itself with three folds and roll them into taut balls.

Cover the dough balls with a clean towel and let them rest for 10 minutes.

Roll the rested dough into hot dog bun shapes and arrange them on a parchment paper-lined baking sheet, half an inch apart, covered with plastic wrap.

Let the rolls rise for about 45 minutes.

Brush the rolls lightly with 1 egg mixed with 1 tablespoon of water.

Bake the rolls in a preheated oven at 375°F for 15 to 20 minutes until golden brown.

Brush the baked buns with melted butter.

Bring about an inch of heavily salted water to a rolling boil in a tall stock pot.

Add the lobster to the boiling water and cook for about 15 minutes.

Remove the lobster from the pot and crack the claws using the heel of a knife, then extract the meat using a lobster poker.

Crack the back of the lobster tail and slide out the meat, chopping it into large pieces.

Cut the larger side off the lobster legs and use a rolling pin to push out the meat.

In a mason jar, combine 1 egg, 0.75 cup of sunflower oil, 1 tablespoon of lemon juice, 0.25 teaspoon of salt, and 1 teaspoon of Dijon mustard to make homemade mayonnaise.

Use an immersion blender to blend the mayonnaise, starting at the bottom for the first 10 seconds, then moving it up and down to incorporate the oil.

Chop celery and combine it with the lobster, 1.5 tablespoons of mayonnaise, a squeeze of fresh lemon juice, and finely chopped fresh dill, stirring to combine.

Slice 2 russet potatoes very thin and soak them in cold water to remove starch.

Heat oil in a pot until hot, then fry the dried potato slices until crispy, seasoning them with a mix of Old Bay and sugar.

Butter the sides of the rolls and grill them until golden brown.

Assemble the lobster salad into the grilled rolls, topping with chopped dill and chives, and serve with homemade chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens