How to make lobster rolls at home?

Freeze lobsters for 15 minutes. Add a generous amount of salt and 2 halved and juiced lemons to a large pot of water and bring to 85°C. Add lobsters to the pot to poach for 9 minutes for large lobsters. Remove from water and allow to cool and remove meat from shells.

Cut meat into large rustic chunks and place in a bowl. Add mayo, chives, salt, pepper, lemon zest and lemon juice. Stir to combine.

For the buns, mix the ingredients until obtaining a nice dough ball. Cover and ferment at room temperature for 30 minutes.

Knead and form a strength-building fold. Then, cover the dough again and allow it to ferment at room temp for another 30min.

Divide into 10 pieces. Preshape each into loose round balls. Cover with a towel and rest for 10 minutes.

Line each up on a parchment lined half sheet tray, cover, and proof at room temp for 60 minutes. Brush each with egg wash. Load into the preheated oven to 205°C and bake for 15-17 minutes. Brush with melted butter.

For the mayonnaise, place all the ingredients except oil into a high-sided container and spin with an immersion blender to combine. Slowly stream in the oil while blending.

Put together the lobster rolls by spreading butter on the sides of the roll and toast until golden brown. Cut bun top-down, line with lettuce, and load with a generous portion of lobster salad. Garnish with black pepper and minced chives. Enjoy!