Lobster roll

Makes 8 rolls

For the potato brioche dough:

100 g (3½ oz) floury potatoes

Salt

40 g (1½ oz) fresh yeast or 20 g (¾ oz) dry yeast

150 ml (5 fl oz) lukewarm milk

2¹/₃ cups (350 g) strong bread flour, plus extra for dusting

2 tbsp brown sugar

1 tsp salt

1 egg yolk

45 g (1½ oz) butter, softened

For the filling:

50 g (1¾ oz) butter

600 g (1 lb 5 oz) cooked lobster, peeled

4 sprigs flat-leaf parsley

Juice of ½ lemon

Salt

Freshly ground black pepper

Also:

1 egg, lightly beaten, for brushing

Mayonnaise, for serving

For the brioche dough, peel and quarter the potatoes and cook in salted water until soft. Drain and set aside for 10 minutes to cool. Transfer the remaining ingredients for the dough, except the butter, to a large mixing bowl. Add the potatoes and combine to make a smooth dough, kneading for about 5 minutes by hand or using the dough hook of an electric mixer. Add one-third of the butter and continue kneading to incorporate. Repeat with the remaining butter and knead for another 5 minutes.

Cover the dough with a clean tea towel and leave to rise in a warm spot for about 1 hour. Once it has doubled in volume, remove the dough from the bowl and knead briefly on a lightly floured surface. Divide the dough into 8 portions and shape each portion into a ball. Shape the balls into oblong rolls on a floured surface, applying gentle pressure. Line a baking tray with baking paper and transfer the rolls to the tray, keeping them at least 5 cm (2 inches) apart.

Place the tray in the oven and place a small bowl of boiling water underneath it. Keep the oven door closed and leave the dough to prove for another hour. Once it has again doubled in volume, remove the tray and preheat the oven to 200°C (400°F). Whisk the egg with 1 tablespoon water. Brush the rolls evenly with the mixture and bake until golden brown, about 15 minutes. Remove from the oven and cover with a clean, damp tea towel.

For the filling, place the butter in a small saucepan and brown lightly over medium heat. Finely chop the lobster and parsley and add to the browned butter along with the lemon juice. Briefly toss the lobster in the butter. Remove from the heat. Season with salt and pepper.

Slice the cooled rolls open lengthwise. Divide the filling among the rolls and serve with home-made mayonnaise.