You bet your ass . <| sep |> Hahaha we ' ll talk when the time comes ! <| sep |># WE CAME HERE TO SHITPOST AND CHEW BUBBLEGUM AND WE ' RE ALL OUTTA GUM <| sep |> Epping to chatswood rail lineMetrobus servicesClearways program including duplication of Sutherland to cronulla line , liverpool and lidcombe turnback among others <| sep |> C ' est quoi le thme du jour ? <| sep |> I prefer new players in diamond 3 because the old platinumsdiamond 5 ' s are absolutely atrocious . Would rather have new , few game people , who can actually play . <| sep |> New England Lobster RollSupernormalServes 82 lobster tails about 250 g each once shelled 12 cup Kewpie mayonnaise 2 teaspoons lemon juice 1 teaspoon white wine vinegar 1 teaspoon mustard powder 2 French shallots , cut in half lengthways and finely sliced 8 brioche buns , cut in half horizontally 1 cup picked watercress 3 tablespoons olive oilSalt flakesbutterBring a large saucepan of water to the boil and reduce to a simmer over medium heat . Poach the lobster tails in their shells for 1520 minutes until cooked a probe thermometer is useful here , with the ideal internal temperature being 63 c . Remove the lobster tails from the pan and set aside to cool , then refrigerate until chilled . Preheat the oven to 180 c fanforced 200 c conventional . Remove the lobster meat from the shells , and slice into 8 discs per tail . Finely chop any small or discoloured pieces of lobster you may have left over . Combine the mayonnaise , lemon juice , vinegar and mustard powder in a small bowl . Slowly add the oil while whisking continually . Season to taste . Butter the brioche buns lightly . Place them , buttered side down , in an ovenproof frying pan and toast in the oven for about 5 minutes until golden brown . Spread 1 teaspoon of the mayonnaise on each buttered half of the brioche buns . Place 1 tablespoon of the chopped lobster on the bottom bun and season to taste . Arrange two slices of lobster meat on top without overlapping . Add 12 teaspoon of mayonnaise to each lobster slice and season again to taste . Add a few slices of shallot and a few pieces of watercress , close with the top buns and serve immediately .