Add ingredients to mixing bowl and mix with dough hook on medium speed for 8-10min. The dough will look loose at around 4-5 minutes before it comes together into a nice ball that’s no longer extremely sticky.

Use a soaking wet hand and a grab and round in a 10 & 2 motion to tuck the dough into a taught ball. See video burger bun video @3:18. Cover and ferment at room temperature for 30min.

The dough should have gassed up quite a bit. Aggressively degas the dough so that you can perform a strength building fold (as shown in burger bun video @3:50).

After the strength building fold and another 10-2 rounding, cover the dough again and allow to ferment at room temp for another 30min.

It will have risen a lot again after the second ferment, so aggressively degas it. Divide into 10, 150g pieces. Preshape each into loose round balls as shown @8:09. Cover with a towel and rest for 10min.

To shape the buns, see video @8:29. Line each up on a parchment lined half sheet tray, cover, and proof at room temp for 60-90min.

Buns should have doubled in size and spring back when poked. Brush each with egg wash (1 egg with splash of water). Load into preheated 400F/205C oven, spritz oven with 12-15 squirts of water and bake for 15-17min. Brush with melted butter when they come out of the oven.

To cook lobster, freeze lobsters for 15mins. Add a generous amount of salt (about 3 handfuls) and 2 halved and juiced lemons to a large pot of water and bring temp to 185F/85C.

Add lobsters to pot to poach for 8-9min for large lobsters or closer to 6min if using smaller lobsters. When done, internal temp of tail meat should read 150F/65C.

Remove from water and allow to cool. If using lobster tails, cool in an ice bath.

Remove meat from shells. Cut meat into large rustic chunks and place in bowl.

Add mayo, chives, salt, pepper. Lemon zest & juice. Gently stir to combine.

Begin by spreading butter on the sides of the roll and toasting it until it turns golden brown.

Next, cut the bun open from the top, line it with lettuce, and fill it generously with the lobster salad (about 175 g).

Finally, garnish the lobster roll with a sprinkle of black pepper and some minced chives.