Probably the only thing better than a Lobster Roll with fries is a Lobster Roll with fries served in homemade fresh-baked bread. This was the main event to my New England Soiree. I also made homemade mayo…so much better than store-bought. Just by looking at these, you know that they leave your kitchen smelling awesome. I used a recipe for Parker House Rolls, which is very easy and takes no time to make. The only thing I did differently from regular rolls, is cut them into large strips and fold them over with butter. Remember to serve the Lobster Roll with some fries on the side.
Parker House Rolls
Adapted from here
yield: 8 rolls
1 stick of butter (plus more for bowl and pan)
3/4 cups warm milk
1 envelope active dry yeast
1 1/2 tablespoon sugar
3/4 teaspoon salt
2 3/4 cup flour
2 eggs, lightly beaten
1. Butter a large baking sheet. Place 1/4 cup warm milk in a small bowl and sprinkle with yeast. Stir to dissolve and let stand 5 minutes until foamy.
2. In a medium saucepan, bring the remaining milk to a simmer. Add 3 tablespoons of butter along with the sugar and salt. Stir until the butter melts and set aside.
3. Place 2 1/4 cups of flour in the bowl of an electric mixer. Make a well in the center with your hands and pour in the yeast mixture, butter mixture and eggs. With the mixture fitter with the dough hook, beat until dough just starts to come together, about 2 minutes. Turn out dough onto a lightly floured surface and knead until smooth (5 minutes) adding remaining flour as needed.
4. Butter a large bowl, place dough in bowl, turning to coat evenly with butter. Cover with a clean kitchen towel. Let rise in a warm place until double in bulk (about 1 hour). Punch down dough and let rest for 10 minutes.
5. Melt remaining butter. On a lightly floured surface, roll out the dough into a rectangle, refrigerate for 30 minutes and pre-heat the oven to 400º F.
6. Cut 4 pieces of dough lengthwise (about 3 1/2 inches each) and then in half. You will have 8 strips. Brush the top half of the rectangle with melted butter and fold over. Repeat the process and transfer to the buttered baking dish. Cover with a kitchen towel and let rolls rise in a warm place for 30 minutes. Brush melted butter on top of each roll and bake for 15 – 20 minutes. Brush with some more melted butter and serve warm or at room temperature.
yield: 4 servings
Adapted from here
1 egg yolk
1 tablespoon lemon juice
2 teaspoons Dijon mustard
1 cup canola oil
salt to taste
1 tablespoon white truffle oil
2 teaspoons fresh lemon juice
1/2 teaspoon salt
1/4 cup finely chopped celery
1 tablespoon minced shallot
1 tablespoon minced fresh parsley
1 teaspoon chopped chives
1 pound cooked lobster meat, cubed
1. Make the mayonnaise: in a medium bowl, whisk together the egg yolk, lemon juice and Dijon mustard. Add the canola oil in a thin stream, whacking constantly. Adjust the seasoning with salt.
2. In a large bowl, combine all the ingredients and mix well. Divide the lobster salad among 4 buns and serve.