The SECRET To AUTHENTIC New England Lobster Rolls! | Cooking The States (Maine)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

Prepare the New England top split buns, which are a mixture between milk bread and brioche.

In a stand mixer, add warm milk, sugar, and active dry yeast. Let it sit for a few minutes until bubbly.

Sift together bread flour, milk powder, and potato flour.

Once the yeast is bubbly, add the sifted dry ingredients to the mixer and attach the dough hook.

Knead on medium speed until the dough forms a homogeneous blob.

Incrementally add cubed unsalted butter into the dough, mixing until fully incorporated.

Continue kneading until the dough is elastic enough to pass the window test.

Add salt and knead for another minute or two to mix it in.

Form the dough into a tight ball, cover, and let it rest at room temperature for about an hour or until doubled in size.

Plop the dough onto a clean work surface and deflate it.

Divide the dough into five equal pieces and shape each piece into tight balls.

Let the balls rest for about five minutes covered.

Flatten each ball into a horizontal oval and shape it into a long bun, pinching the seam closed if needed.

Place each shaped bun on a parchment-lined sheet tray, spaced about a third of an inch apart.

Brush the buns with egg wash and let them rest uncovered for 30 minutes.

Preheat the oven to 400 degrees Fahrenheit.

Brush the rolls with egg wash again and let them rest for another 30 minutes.

Bake the rolls for 20 to 22 minutes, or until the internal temperature reads 190 to 200 degrees Fahrenheit.

Allow the rolls to rest for at least 15 minutes before slicing.

Slice off the outer rolls of the loaf and pull them apart.

Spread tempered butter on both sides of the rolls and toast them over medium heat until golden brown.

In a large stockpot, add light beer, bay leaves, black peppercorns, Old Bay Seasoning, lemon juice, salt, and garlic, then bring to a simmer.

Add the lobsters to the pot, ensuring they are kept cold before cooking.

Cook the lobsters using a 'stoil' method for about nine minutes per pound, adding additional time as needed.

Once cooked, shock the lobsters in an ice bath to stop the cooking process.

Once cool enough to handle, twist off the claws and tail, and remove the shell from the body.

Extract all the meat from the claws, tail, and body, being careful not to mistake gills for meat.

In a large bowl, combine cubed lobster chunks, diced celery, lemon juice, Dijon mustard, mayonnaise, pepper, and salt.

Cooking Techniques

Equipment Needed

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