BUTTER POACHED LOBSTER SOUS VIDE RECIPES

Steps:

• Mix the poolish ingredients in a medium bowl by hand or wooden spoon. Cover and let rise for 2 hours.
• Add all of the dough ingredients to the bowl of a stand mixer and mix on second speed for about 7 minutes, until fully mixed.
• Cover the bowl and let the dough rise for one hour.
• Heat the oven to 480 degrees F with one rack on the lowest level and one rack in the middle.
• While the dough is rising, cook the chopped onions in a skillet over medium low heat until softened and just lightly browned on the edges. Let cool in the pan off heat.
• Oil two 9-inch cake pans or one half sheet pan very generously with olive oil (about 2 to 3 tablespoons per pan). If you are using two pans, divide the dough in half and place each half in a cake pan. Otherwise, place all of the dough into the half sheet pan. Dip your fingertips in olive oil and press the dough to stretch it out to fill the pans. Cover with plastic wrap and let rise for one more hour.
• Sprinkle the chopped anchovies over the risen dough. Spread the ricotta and Italian herb mixture over the top of the dough.
• Spread the cooled onion mixture over the ricotta. Spread the mozzarella and/or Fontina cheeses over the onions.
• Toss the breadcrumb layer ingredients together and sprinkle them over the sliced cheeses.
• Bake the breads on the lowest rack for 10 minutes. Move the pans to the middle rack and bake for an additional 10 to 15 minutes, until the bread is crispy and reaches 195 degrees F.
• Let the bread cool in the pans for about 5 to 10 minutes and then remove the bread from the pans to a wire rack.
• Slice and serve.
• Reheat leftovers at 325 degrees F in foil for 10 to 15 minutes.

Steps:

• Mix the ingredients in a small bowl.
• Cover and refrigerate.
• Add all of the ingredients to the bowl of a stand mixer and mix with the dough hook for about 7 minutes, until you have a smooth dough.
• Cover the bowl and let rise until doubled, about an hour.
• Line a 9 inch by 13 inch baking pan with parchment paper and spray with spray oil.
• Sprinkle your work surface with flour and turn out the risen dough.
• Divide the dough into 12 equal pieces and shape each piece into a ball. Place the balls in 3 rows lengthwise in the pan. Spray your hand lightly with spray oil and press down on the dough balls to flatten them in the pan. Cover the pan with plastic wrap and refrigerate overnight.
• The next day, remove the pan from the refrigerator and heat the oven to 350 degrees F.
• Bake the rolls for 20 minutes, until they are lightly browned and have reached an interior temperature of 195 degrees F.
• Remove the rolls from the pan, still attached to each other, to cool on a wire rack.
• Heat the oven to 350 degrees F.
• Combine the ground beef, eggs, 1/2 cup of the onion, the granulated garlic, salt, and pepper together in a bowl and mix with your hands, trying not to overwork the mixture.
• Press the mixture into a 9 inch by 13 inch baking pan or baking sheet.
• Bake the beef for 15 to 20 minutes, until the beef has reached an internal temperature of 160 degrees F.
• Remove the pan from the oven and blot up the excess fat from the meat with paper towels.
• Cover the meat with the cheese slices and return the pan to the oven until the cheese has melted.
• In the meantime, split the slider buns and spread the bottoms with the secret sauce.
• Cut the meat into 12 pieces (3x4 squares) and place the meat onto the bottom buns. Top the meat and cheese with pickles, minced onions, and shredded lettuce and add the top bun.