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@lavia_id: Cosplay jadi Dubai chewy 👀 #dubaichewycookie #spilloutfi #outfitinspo #OOTD #fyp

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Monday 14 September 2026 09:43:46 GMT
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Yuzu Seaweed Butter Lobster Roll 🦞 by @heyri 💖 food & lifestyle nyc RECIPE- • lobster: place the live lobster in the freezer for 15–20 minutes to chill and sedate it. bring a large pot of water that will comfortably fit the lobster up to a simmer. set the lobster upside down on a cutting board and, using a sharp chef’s knife, make a firm cut through the head. immediately place the lobster in simmering water and poach for 8–10 minutes until the shell turns bright red and the meat is cooked through. remove and let cool slightly before breaking down. breaking down: using kitchen towels for grip, twist the tail away from the body and pull it free. use kitchen scissors to cut straight down the underside of the tail shell, then peel the shell back and remove the tail meat. twist off the claws and knuckles, then use kitchen scissors to cut through the shells and gently pull out the claw + knuckle meat. remove any cartilage or shell fragments and cut all the lobster meat into bite-sized pieces. • seaweed butter: mix softened room-temperature butter (3 tbsp), flaky salt (½ tsp) + crushed seaweed (4 tbsp). toss the warm lobster meat in the seaweed butter until evenly coated. • lobster salad: whisk together mayonnaise (¼ cup), yuzu rice vinegar (3 tbsp) + flaky salt (1 tsp). fold in diced green apple (½), diced celery (2 stalks) + chopped fresh chives (3 tbsp). gently fold in the seaweed-buttered lobster until well coated. • brioche buns: slice mini brioche buns (6) and toast both sides in a buttered skillet until golden brown + lightly crisp. • assembly: stuff each toasted brioche bun with the lobster salad. top with caviar + fresh perilla leaf ribbons. serve immediately.
Yuzu Seaweed Butter Lobster Roll 🦞 by @heyri 💖 food & lifestyle nyc RECIPE- • lobster: place the live lobster in the freezer for 15–20 minutes to chill and sedate it. bring a large pot of water that will comfortably fit the lobster up to a simmer. set the lobster upside down on a cutting board and, using a sharp chef’s knife, make a firm cut through the head. immediately place the lobster in simmering water and poach for 8–10 minutes until the shell turns bright red and the meat is cooked through. remove and let cool slightly before breaking down. breaking down: using kitchen towels for grip, twist the tail away from the body and pull it free. use kitchen scissors to cut straight down the underside of the tail shell, then peel the shell back and remove the tail meat. twist off the claws and knuckles, then use kitchen scissors to cut through the shells and gently pull out the claw + knuckle meat. remove any cartilage or shell fragments and cut all the lobster meat into bite-sized pieces. • seaweed butter: mix softened room-temperature butter (3 tbsp), flaky salt (½ tsp) + crushed seaweed (4 tbsp). toss the warm lobster meat in the seaweed butter until evenly coated. • lobster salad: whisk together mayonnaise (¼ cup), yuzu rice vinegar (3 tbsp) + flaky salt (1 tsp). fold in diced green apple (½), diced celery (2 stalks) + chopped fresh chives (3 tbsp). gently fold in the seaweed-buttered lobster until well coated. • brioche buns: slice mini brioche buns (6) and toast both sides in a buttered skillet until golden brown + lightly crisp. • assembly: stuff each toasted brioche bun with the lobster salad. top with caviar + fresh perilla leaf ribbons. serve immediately.
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