New England Style Lobster Roll
A classic New England lobster roll with a buttery brioche bun and fresh lobster meat.
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- •2 teaspoons Instant yeast
- •2 tablespoons Sugarto sweeten the dough
- •1 1/4 cups Warm milkto activate yeast
- •3 Eggs
- •5 cups White bread flourcan use all-purpose flour
- •2 tablespoons Salt
- •1/3 cup Buttersoftened
- •1 pound Lobsterfresh, cooked and deconstructed
- •as needed Butterfor drizzling
- •as needed Secret seasoning(optional)optional, for sprinkling
- 1
In a large bowl, combine 2 teaspoons of instant yeast, 2 tablespoons of sugar, and 1 1/4 cups of warm milk. Mix well.
3 min
- 2
Add 3 eggs to the mixture and mix until well incorporated.
2 min
- 3
Add 5 cups of white bread flour and 2 tablespoons of salt. Mix until the dough is nicely hydrated.
5 min
- 4
Knead the dough for about 5 minutes until smooth. Add 1/3 cup of softened butter and incorporate it into the dough.
10 min
- 5
Let the dough rise for 1-2 hours until doubled in size.
2h 0m
- 6
Divide the dough into pieces, roll into balls, and let rest for 5 minutes.
5 min
- 7
Form the rolls and place them on a parchment-lined pan. Let proof for 1-2 hours.
2h 0m
- 8
Brush rolls with egg wash, sprinkle sesame seeds, and bake at 375°F for 20 minutes.
20 min
- 9
Prepare lobster by steaming for 10 minutes, then deconstruct to get the meat.
15 min
- 10
Butter the sides of the rolls and brown them in a pan.
5 min
- 11
Fill the rolls with cold lobster meat, drizzle with melted butter, and sprinkle with seasoning.
5 min
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