727 Pine Street
Seattle, WA 98101
Chef Shannon Galusha of 727 Pine – Seattle, WA
Adapted by StarChefs
Yield: 4-6 Servings
Dissolve yeast in warm water. Add milk, eggs, sugar and salt. Mix with a dough hook for one minute on low speed. Add flour on low speed until dough is light and elastic. Gradually add soft butter while mixing on low speed until it’s fully incorporated. Scoop dough into 1-ounce balls onto a sheet tray lined with parchment paper. Proof dough until they are almost double in size and brush with egg wash. (Proofing times vary depending on heat and humidity.) Bake rolls at 325°F until the tops are dark golden brown. One way to test if they are done is to simply break one open. It will be very moist on the inside and will also continue to cook for a few minutes out of the oven. Another test is to insert a toothpick into the roll; it should slide in and out easily and have no batter stuck to it.
Pan-fry bacon until crispy and save the rendered fat. Slice brioche rolls in half, toast lightly, and brush toasted sides with rendered bacon fat. Slice the tomatoes and toss with arugula, olive oil and sea salt to taste.
To assemble sandwiches, place a spoonful of the lobster mixture on the bottom half of roll and top with crisp bacon slices, tomatoes, arugula, and top half of roll.