Daniele Gialluisi, executive chef, Park Hyatt Dubai, says: "The key ingredient for the perfect lobster roll is no surprise – good lobster. Lobster meat has a distinctive sweet taste that complements most savoury flavours, including that of the buttery brioche described here. Our lobsters are shipped from Cape Cod, a region synonymous with exquisite seafood. This ensures we maintain the authenticity of flavours at our New England-inspired restaurant Noèpe."
Lobster brioche
Ingredients for the brioche
500g flour
4 eggs
150g butter
5g yeast
5g salt
15g sugar
Method for the brioche
Mix all ingredients, except salt and butter. Add the salt to the mix, and mix on high speed. While maintaining the speed, add the soft butter (unmelted). Make sure the mix is smooth, and keep it in a bowl for one hour at room temperature, and then three hours in the chiller.
After that, take a portion and shape into a long roll. Bake at 180 degrees for 20 minutes.
Ingredients for the filling
60g lobster meat (one lobster without shell)
Mayonnaise mixed with paprika, chili powder, salt and pepper, as per taste
Lemon and lime zest, as per taste
Clarified butter, as per taste
Chives, as per taste
Method for the filling
Lightly sautée the lobster meat with the clarified butter on a pan. Straight after, toast the brioche on a pan with butter. Cut the brioche in half, as if it were a hot dog bun. Spread the mayo inside the brioche, fill it with the lobster meat, and finish with lemon and lime zest, and chives.
Serving suggestion
Serve with extra mayo on the side, and chips.
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Read more:
My key ingredient: carom (ajwain)
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