Focaccia Lobster Rolls Recipes

FOCACCIA LOBSTER ROLLS

Steps:

• In a medium bowl, stir together the mascarpone and olive oil until combined and smooth. Stir in the tarragon, chives, lemon zest, lemon juice, garlic, salt, and pepper.
• Cut the lobster meat into nice, big chunks; if using prawns, peel them and cut into 1-inch pieces.
• Add the lobster meat to the herb sauce and toss to coat. Divide the lobster mixture among the rolls and serve immediately.

FOCACCIA ROLLS

Steps:

• In the bowl of a stand mixer, stir together the water, honey, and yeast.
• Allow to proof for ten minutes until nice and frothy.
• Add 2 Tablespoons olive oil, salt, 1 teaspoon Italian seasoning, and 1/2 teaspoon of the rosemary, and mix together.
• In a small bowl, mix together the remaining olive oil and herbs; set aside.
• Attach the dough hook and add the flour.
• Knead on medium for 10-12 minutes, until the dough is smooth and elastic and doesn't stick to your hands.
• Oil a large bowl and add the dough. Cover with a damp towel or plastic wrap and put in a draft-free area to rise for 1 1/2 - 2 hours, or until the dough doubles in size.
• Once risen, punch down, and divide into 12 equal size balls.
• Place on a greased baking sheet, cover with a damp towel, and allow to rise for 30-40 minutes.
• Preheat oven to 400 degrees.
• Using the remaining olive oil and herb mix, brush on top of each roll.
• Bake in the oven for 20-25 minutes, until the tops are golden brown and the rolls sound hollow.