500g plain flour
12g dried yeast
35g caster sugar
1 egg yolk
1 egg, beaten
1 tbsp milk
3 tbsp mayonnaise
1 tbsp ketchup
1 tbsp brandy
1 tbsp finely chopped shallots
1 tbsp chopped tarragon
1 tbsp chopped chives
1 tbsp wholegrain mustard
300g cooked lobster meat
Sea salt and freshly ground black pepper
1 little gem lettuce, finely sliced, to serve
1 Granny Smith apple, finely sliced, to serve
For the bun dough, melt the butter in a pan with the milk and water. Put the dry ingredients (including the yeast) in a stand mixer bowl with a hook attachment. Add the egg yolk, then the milk mixture and mix on a low speed. Once combined, mix on medium speed for 8 minutes until smooth. Cover the bowl and leave to prove for 1 hour, or until doubled in size.
Preheat the oven to 200°C/400°F/Gas 6.
Remove the dough to the work surface and knead for 1 minute. Cut the dough into 100-g pieces, roll each piece into a ball, then roll each ball into a log shape and put on an oiled baking sheet about 1cm apart. Mix the egg and milk together for the glaze and use to brush each bun. Bake for about 20–25 minutes, until golden brown, then leave to cool on a wire rack.
Meanwhile, for the filling, mix the mayonnaise, ketchup, brandy, shallots, herbs and mustard together, with lemon juice and salt and pepper to taste. Put the lobster meat in another bowl and add as much of the mayonnaise mixture as you need to bind the lobster. Cut the buns from the top, almost all the way through, and fill with the lobster mixture. Top with the lettuce and apple to serve.