225g strong flour
4g dried yeast
1tbsp caster sugar
2 eggs, beaten
135g butter, diced
1 egg yolk + 1 tbsp of water to paint the buns
Wild garlic mayonnaise
Small bunch of wild garlic
1 whole egg
1tsp white wine vinegar
250g mild extra virgin olive oil
2tbsp wild garlic mayonnaise
Juice of 1/4 lemon
Pinch of salt and pepper
Knob of butter
Wild garlic leaves
Chives and dill (finely chopped)
Sift the flour into a bowl.
Add the yeast, sugar and salt and combine all the ingredients.
Add the eggs and the milk and mix with the hook attachment on low speed for 5 minutes.
Gradually add 1/4 the butter at a time until fully incorporated.
Keep mixing until the dough comes away from the sides of the bowl.
Put the dough into a floured bowl, cling film and refrigerate overnight or for a minimum of 7 hours.
Roll about 50-60g of the brioche dough per bun, shape them as a cylinder, and place it on a non stick tray 1cm apart.
Once all the mini brioche buns are lined up paint the top with the egg yolk and water mix.
Let it proof in a war, place for 2 hours.
Preheat the oven to 180 degrees.
Paint the buns again with the egg wash and bake for 15 minutes or until a skewer inserted in the brioche comes out clean.
Keep aside until cold.
Then cut them into our final shape - will look similar to a hot dog bun.
For the wild garlic aioli, start by finely chopping the wild garlic, then put all the ingredients except the oil in the container of a hand blender.
Blitz for 20 seconds.
Keep blitzing, adding the oil in a slow steady stream until fully emulsified.
Keep in the fridge for a maximum of 2-3 days.
Poach the lobster in boiling water for 4-6 minutes for a medium 500g lobster.
Move the lobster into an ice bath for 15 minutes until completely cold.
Pull the flesh from the lobster and dice.
Mix it with the wild garlic mayonnaise and season with lemon, salt and pepper.
Toast the brioche bun with a little bit of butter on a medium heat pan.
Put the lobster mix on the bread and garnish the top with wild garlic leaves, dill and chives.