Lobster roll

Put the lobsters in ice-cold water with ice cubes. Pierce the brain of the lobsters and remove the claws. Cook the tail for four minutes in salted water and the claws for two minutes more. Cool down on ice water. Take the lobster meat out of the shells and reserve for later use. For the brioche, weigh out the butter, cut in cubes and reserve on room temperature. Combine flour and yeast. Mix all ingredients in a planetary mixer with dough hook, except for the butter. Incorporate the butter gradually after 5 minutes of mixing until fully incorporated and dough pulls away from the side. Reserve the dough for one night in the fridge. Divide the dough into pieces of 90 grams, shape and let proof at room temperature for four hours in the hot dog bread molds. Glaze with egg wash made with egg white and milk and bake for 12 minutes at 190˚C