Scallion and Corn Lobster Rolls
Servings 8
Ingredients
Sandwich bread
- ⅔ cup warm milk, between 100-110 degrees F (167 ml)
- 2 tablespoons honey (40 grams)
- 1 ½ teaspoons active dry yeast (6 grams)
- 2 cups bread flour (296 grams)
- 2 large eggs, divided
- 1 teaspoon salt
- 2 tablespoons butter softened (28 grams)
- 1 cup panko breadcrumbs (60 grams)
- oil for frying
Lobster salad
- 1 pound cooked lobster
- 1 cup cooked corn kernels
- ⅔ cup kewpie mayonnaise
- ¼ cup chopped scallions
- 2 tablespoons lemon juice
- 2 teaspoons Japanese hot mustard
- salt and pepper
- 1 Persian cucumber finely chopped
Instructions
- Make sandwich bread dough. Combine warm milk with honey and yeast, gently stirring to combine. Let sit for 10 minutes or until yeast is activated and mixture is foamy.
- Combine yeast mixture with bread flour, egg, salt, and butter in the bowl of a stand mixer. Mix until a rough dough forms. Continue to knead dough until smooth, about 7-8 minutes. Transfer dough to a bowl, cover with plastic wrap, and let proof in a warm area for 1 hour or until doubled in size.
- Punch down dough. Divide into 8 equal portions (about 78 grams each) and roll into balls. Loosely cover with a clean kitchen towel and let rest for 15 minutes.
- Beat remaining egg in a large bowl and place panko in another bowl.
- Working with one portion at a time, flatten the dough ball into a rectangle. Starting with the long side facing you, roll the dough into a log. Pinch close the seams and roll the log until it's 6 inches long.
- Dip bread into beaten egg then coat in panko, making sure to cover all sides. Place on a baking sheet lined with parchment paper and loosely cover with a clean kitchen towel. Repeat with the remaining dough. Let proof for 45 minutes or until doubled in size.
- Meanwhile, make lobster salad. Combine lobster with cooked corn, kewpie mayonnaise, scallions, lemon juice, and hot mustard. Season with salt and pepper. Set aside.
- Heat frying oil to 325 degrees F.
- Working in batches at a time, carefully drop the bread into the oil. Flip the bread over a few times while it's frying to get all sides evenly browned. You may need to hold it down to help even browning. Remove with a slotted spoon and place on paper towel-lined plates to drain excess oil. Repeat with remaining bread.
- Cut a slit on the top of the bread rolls and fill with lobster salad. Top with chopped cucumber and serve immediately.
Video
Notes
You can make the bread dough the night before, following steps 1-6. After coating the dough in panko, place it on a baking sheet and cover. Place in the refrigerator to chill overnight. The next day, take out the dough 1 hour before frying to bring it up to room temperature. Continue with the recipe.
Kewpie mayonnaise is a type of sweet mayonnaise. Find it at Asian markets, or you can make it yourself at home.
