It is customary for Bostonian Lobster Rolls to be served in large hotdogs buns. The pillow soft rolls can be toasted – providing the optimum contrast of both texture and temperature. For you see, the sweet and quivering tender lobster meat should always be served chilled and scantily coated by a fine, unobtrusive layer of good quality mayonnaise. The smallest amount of finely diced, barely-there celery, a squeeze of lemon and a twist of black pepper provide the only necessary seasoning for this New England classic.
The people of Boston are loathed to alter this time honoured sandwich and it’s easy to see why. Presenting the lobster in all this unadulterated glory is a a must, but throughout New England this perennial favourite can be served in a number of novel breads. My favourite is potato buns. These have a light internal crumb and a soft crust.
Lobster is horrifically expensive in the UK, so if you are fortunate enough to be able to provide one, this recipe is an ideal way to showcase it’s charms. Don’t be put of by its rustic appearance, fresh lobster in my home made potato buns, served with a delicious dressed side salad is as luxurious a dinner party meal as any other.
Level: medium/high
Methods: enriched dough, seafood preparation
Skills: baking
Time: 2 hours +
Makes: 8 buns and enough filling for 4
Ingredients
For the potato buns:
250g desiree potatoes, peeled and cut into 1-inch pieces
2tbsp unsalted butter
275g bread flour
1tbsp sugar
2tsp fast-action yeast
1tsp salt
2 eggs (one for glazing)
For the filling:
400g lobster meat (or approx 4 tails or 2x 11/4 lb lobsters)
1 celery stalk, finely chopped
2tbsp fresh lemon juice
2–3tbsp mayonnaise
Freshly ground black pepper
2tbsp butter
Method
1. Place the peeled, cubed potatoes into a medium saucepan and add water to cover.
2. Bring to the boil over a high heat; reduce to medium-low and simmer until the potatoes are cooked through, 8 to 10 minutes.
3. Transfer 5 tablespoons of the potato water into a bowl and allow to cool. Then drain the potatoes in a colander.
4. Return potatoes to saucepan and place over low heat. Cook, shaking the pan occasionally, until any surface moisture has evaporated.
5. Mash the potatoes well with a potato ricer or traditional masher. Stir in butter until melted.
6. Combine the flour, sugar, yeast, and salt in a large bowl. Add the warm potato mixture and mix with your hands until combined (some smaller lumps are to be expected).
7. Add the egg and reserved potato water; bring together into a cohesive and slightly sticky dough.
8. Turn onto work surface and knead until smooth (4-5 minutes). Resist the urge to add too much extra flour, the dough needs to stay moist.
9. Place back in bowl and cover tightly with clingfilm. Allow to rise at room temperature until almost doubled in volume, 30 to 40 minutes.
10. Turn out dough onto counter, dusting with flour only if the dough is too sticky to handle. Evenly divide dough into 8 pieces. Working with one piece of dough at a time, form dough pieces into sausage shapes around 6 inches long. Cover and allow to rest 15 minutes.
11. Arrange the buns on a lightly greased and floured baking sheet. Cover loosely with and let rise at room temperature until almost doubled in size, 30 to 40 minutes.
12. Preheat oven to 210°C.
13. Glaze rolls GENTLY with egg wash.
14. Bake rolls until deep golden brown, 15 to 18 minutes, rotating the baking trays half way through cooking if your oven is uneven.
15. Remove from oven and transfer rolls to a wire racks to cool until needed. Four rolls can be reserved for another meal.
16. Prepare/cook lobster meat as per instructions. Then cut into 1/2-inch pieces.
17. When lobster is cool, mix it with the celery, lemon juice and mayonnaise in a medium bowl; season with salt and pepper. Place in fridge until needed.
18. Heat a large frying pan over a medium heat. Split four of your buns lengthways and spread the flat sides with butter. Cook until golden, about 2 minutes per side.
19. Fill generously with lobster mixture.
Mastication / Destination 