Warm, Buttery, and Spicy Lobster Rolls

True to our Connecticut roots, we’re fans of warm and buttery-style lobster rolls. In this twist on the classic recipe, Giulia has added a spicy chili oil for an extra kick! We’ve written this recipe to use pre-cooked lobster meat, but we’ve also included instructions for using raw lobster meat as well.

Instructions

For the rolls:

1. If you are using active dry yeast, whisk together milk or water, sweetener, and yeast in a large bowl until the yeast dissolves. Let sit for 15 minutes. If you are using sourdough starter, mix the starter with milk or water until the starter has mostly dissolved. 
2. To the mixture, add the 2 whole eggs and 1 egg white, along with the melted butter (or olive oil/liquid fat of your choice). Beat with a fork until well combined.
3. Add the flour and salt, then mix in the bowl with a stiff spatula or the Einkorn Kneading Tool. The dough will come together quickly and will be too wet to knead with your hands, don’t add extra flour.
4. Cover the bowl tightly with plastic wrap and let sit for 90 minutes if using yeast, or 10 to 12 hours if using sourdough starter.
5. Lightly flour a work surface and transfer the dough to it. Lightly dust the top of the dough and knead until smooth.
6. Divide the dough into 12 equal pieces, then roll each piece of dough into 5-inch long logs, using flour sparingly.
7. Preheat an oven to 375°F. Line a large baking tray with parchment paper.
8. Transfer the buns to the tray creating two rows of buns with about 2 inches between them. Cover the buns with greased plastic wrap and let them rise for 45 minutes if using yeast, or 90 minutes if using sourdough starter.
9. In a small bowl beat together the remaining egg yolk with 1 tsp of water, then brush the tops of the buns with the egg wash.
10. Bake for 20 minutes, until lightly golden on top.
11. Once out of the oven, set aside to cool and begin prepping the lobster filling. Any leftover buns can be stored in a sealed plastic bag for up to 3 days or in the freezer up to 1 month.

For the lobster filling & chili oil:

1. Start by preparing the chili oil. In a small pot combine the olive oil, chili flakes, and garlic.* Turn on the stove to a low heat and let the oil warm until the ingredients begin sizzling. Keep a close eye on the mixture and give it an occasional stir, it should be sizzling lightly, but not smoking. If it smokes, immediately lower the temperature or even remove entirely from heat and then slowly heat up again. Let the ingredients infuse the oil for a few minutes, then remove from the stove and set aside to cool. *Note: We used fresh garlic for the chili oil, but if you’re planning to store the chili oil for a few days, we recommend using a dehydrated/dried sliced garlic to avoid spoilage, and store leftover chili at room temperature in a sealed container.
2. Prepare the lobster filling: If working with cooked lobster meat: Melt the butter in a small pot, once melted but not bubbling, add in the lobster. Season with a pinch or two of salt (if using unsalted butter), then begin gently mixing the butter and lobster together. Lower the heat if the meat begins to stick or the butter starts to smell like it is browning.
3. After a few minutes, once the lobster is heated, begin basting it with the butter using a spoon. The butter should start to become opaque and thicker, resembling a sauce. After about a minute the lobster filling will be done.
4. If using raw lobster meat: Poach the lobster meat in the melted butter on medium/low heat until cooked through, stirring occasionally. It should become fully opaque and bright pink/red. This should only take a few minutes. Then, move on to basting, like with the pre-cooked meat.
5. To assemble the lobster roll, take one roll and cut out a half-inch sliver from the middle and hallow it, to make space for the filling without the bun splitting in two. (The discarded bread can be used to make breadcrumbs or snacked on while cooking) Drizzle some of the butter from the pan into the roll, then fill with a quarter of the lobster filling, then drizzle a bit more butter over the top.
6. Finish the lobster roll with as much chili oil as preferred, as well as some fresh chives. Enjoy warm!