- 1/4 cup warm water (110 to 120 degrees F)
- 1 package dried yeast
- 2 tablespoons sugar
- 3 extra-large eggs, at room temperature
- 2 ¼ cups unbleached flour
- 2 teaspoons kosher salt
- 6 tablespoons unsalted butter, at room temperature
- 1 TB each celery salt, paprika, pepper, salt
1 whole lobster
Combine the water, yeast, and sugar in a bowl, stir, and allow to stand for 5 minutes or until the yeast get activated. Add the eggs and beat on medium speed for 1 minute, until well mixed. Add 1 cup flour and the seasonings and mix for 5 minutes. Add remaining flour and mix for 5 minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
The next day, allow the dough and the butter to come to room temperature for an hour. Knead the butter into the dough and divide into however many buns you’re making. Allow this to sit for another 2 hours or until doubled in size, and bake at 350 for 20 minutes.
Meanwhile, to prepare topping, add 2 inches of water to a large pot and salt until it tastes like seawater, and bring to a boil. Add one live lobster to the boiling saltwater and put the lid on. Cook for about 20 minutes per pound of lobster, then allow lobster to cool, then harvest all of the meat including the tamale. Chop the larger parts of the meat and stir the lobster into itself, adding 1 TB each of lemon juice and olive oil. Chop tarragon, parsley, scallions and garlic all very finely and stir with a few TB of olive oil. Serve by scooping the lobster mix onto the buns, then gently spooning the relish over the lobster.