Debate Magazine

Lobster Rolls with Homemade Brioche Rolls

By Dltmontana
  1. -2 tbl spoons of Rapid Rise Active Yeast
  2. -3 tbl spoons of sugar
  3. -Half Cup warm water 120 degs.
  4. -6 large eggs (room temperature)
  5. -2 sticks unsalted butter (room temperature)
  6. -4 1/2 cups bread flour (unbleached King Arthur
  7. -2 Tsp salt
  8. -One egg with a spoon of water for washing.
Step by Step Process.

-Mix yeast with sugar in mixer pour warm water and mix for a minute dissolving sugar.

-Leave standing for 2-3 minutes to activate yeast.

  • Add eggs to mix with paddle for 3-5 minutes.
  • Add 2 cups flour on low speed for 6 minutes.
  • Then add another 2 cups for another 6 minutes.
  • Start adding chunks of butter until filling mixed scraping sides of bowl with spatula.
  • Then add the rest of flour for another few minutes.
  • Change paddle to dough hook and mix for 5 minutes or until dough becomes a shiny ball.
  • Transfer dough into well buttered bowl. Cover with plastic and put into fridge overnight.
  • Next morning remove dough and let stand for 2 hours on counter.
  • Transfer dough to floured surface and divide into 8 equal parts
  • Flatten each to pan length and roll up to place in small roll pans.
  • Cover up with loose wrap and let rise for 2.5 hours.
  • Preheat 350.
  • Egg wash gently top of dough.
  • Bake for 30 minutes or golden brown.
Lobster Rolls with Homemade Brioche Rolls
Lobster Fill
Lobster Rolls with Homemade Brioche Rolls
  1. Lobster tail chunked
  2. Lemon and Mango Rub
  3. Melted butter
  • Add all to pan on high heat and cook for just a few minutes. Do not overcook.
  • After brioche cools down slice and add Publix Sweat Cole Slaw and top with lobster chunks.
Lobster Rolls with Homemade Brioche Rolls

Top with Spicy Chipotle Mayo and Crush IT!

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