Simple Asian Lobster Rolls

Asian Lobster Rolls

There’s nothing that says summer like melt-in-your-mouth Lobster Rolls! They remind me of my many trips to New England where one must indulge in fresh Maine lobster rolls! So, here’s our take on an Asian-inspired version using Chinese steamed buns (a.k.a. “Bao”) instead of the standard hot dog bun. This recipe couldn’t be easier! We used cooked lobster for a short cut (Whole Foods will steam the lobster for you!), but you can buy it frozen or cook the lobster yourself. We also cheated a little by using Pillsbury Grands, which is available at your local grocery store, and steamed them in a bamboo steamer. Easier than making these steamed buns from scratch! Serve with a side salad of Spicy Fennel and Broccoli Slaw and chips for a perfect summer picnic! (If you like this recipe, try our Slow Cooker Pulled Pork Bánh Mì sandwich!)

Asian Lobster RollsSucculent and sweet, these Asian-inspired lobster rolls will remind you of a balmy summer’s day in New England!

bamboo steamerSteam the buns in a bamboo steamer for perfect Chinese “bao” buns!

steamed bunsThe buns will puff up when steamed. Then fill them with the lobster salad mixture!
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Simple Asian Lobster Rolls
 
Author:
Serves: 4
Ingredients
  • ¼ cup reduced-fat mayonnaise
  • 1 tablespoon sambal oelek
  • 1 teaspoon fresh lemon juice
  • 1½ pounds cooked, shelled lobster meat, cubed
  • 1 celery stalk, sliced
  • 1 tablespoon red onion, chopped
  • 2 green onions, sliced
  • 1 teaspoon lemongrass, finely chopped (white parts only)
  • Zest from ½ lime
  • 1 tablespoon fresh cilantro, chopped
  • 1 can (16.3 oz) Pillsbury Grands Buttermilk Biscuits
Instructions
  1. To make the aioli: In a small bowl, whisk together mayonnaise, sambal oelek and lemon juice. Set aside.
  2. In a medium bowl, combine lobster, celery, red onion, green onion, lemongrass, lime zest, and cilantro. Fold in the aioli mixture. Set aside.
  3. Separate dough into 8 biscuits. With fingers, flatten each into rounds about ½ inch thick. Fold over to form half-moon shape; place in steamer or bamboo steamer lined with parchment paper. Set steamer on top of wok or saucepan with boiling water. Steam 10 minutes; cool completely.
  4. Cut buns in half, but not completely through, to form a pocket. Stuff buns with lobster salad mixture and serve immediately on a platter. Serve with a side of potato chips or your favorite side, like Spicy Fennel and Broccoli Slaw!
Notes
You can use frozen or fresh lobster for this dish. I had Whole Foods steam the lobster for me. Sambal oelek can be found at select grocery stores and specialty Asian markets.

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Sushi Donuts

Sushi Donuts

Watch the recipe video on the Asian Caucasian YouTube Channel

In honor of National Donut Day (June 2nd), we’ve created these gorgeous sushi donuts that look like a work of art! But, shhhhh, they’re so easy to make! Who doesn’t love donuts? These trendy donuts are so fun to make and are, of course, healthier than the sweet variety. Start by using a donut mold. We like this silicone mold because of its flexibility. You can be creative here — layer the bottom with your favorite sushi-grade fish (tuna and salmon) and veggies like thinly sliced cucumbers and radishes, or add in layers of avocado. Next, choose some pops of color with red salmon roe (fish eggs) and black & white sesame seeds. Top it all off with sushi rice (prepared in a rice cooker), flip it over, and voilà, a perfect sushi donut! Best of all, you can easily find sushi-grade tuna at select grocery stores like Whole Foods. If you’re skittish when it comes to using sushi, make your donuts with cooked fish, or go vegetarian! The possibilities are endless. 

Sushi DonutsThis awesome silicone donut tray is perfect for creating sushi donuts!

sushi donuts fillingCreate your filling for sushi donuts by layering at the bottom of the donut tray using sushi-grade fish and your favorite sushi veggies like thinly sliced cucumbers and radishes!

sushi tuna sushi salmonSushi-grade salmon and tuna can be found at select grocery stores like Whole Foods.  They now carry “Sushi at Home” frozen sushi fish.  Defrosts very quickly!

sushi donutsFill the tops of the donut trays with sushi rice. Then flip them over for a perfect sushi donut!

 

 

Sushi Donuts
 
Author:
Serves: 3-4
Ingredients
Instructions
  1. Prepare the toppings: Slice the tuna and salmon very thinly on the bias, with pieces about 2 inches long. Slice the cucumber in half and again in half length wise. Using a mandolin on a very thin setting, slice the cucumbers into spears, lengthwise. Cut them into 2 inch pieces. Slice the radishes on the mandolin.
  2. To make the donuts: Working around the donut mold in batches, press the fish into the bottom of the donut mold, then the cucumbers, then the radishes, then spoon in the salmon roe, and sprinkle in the sesame seeds. Repeat with each mold. You can mix up the order! Finally, press in the rice on top of the other ingredients, making the top of the rice as flat as possible. Place the mold in the refrigerator for at least 5 minutes. Remove from the refrigerator and place a flat plate or tray on top of the mold and flip over the mold. Carefully remove the mold from the donuts making sure that none of the ingredients are still inside the mold. Top the donuts with slices of chives and serve with soy sauce or Ponzu sauce, pickled ginger, and wasabi paste.
  3. To make perfect sushi rice: Thoroughly rinse 1½ cups of sushi rice (short-grain) until water is clear and not muddy. Place in a rice cooker, along with 2 cups water. Cook until button pops up and light changes to “warm.”
  4. Meanwhile, in a small sauce pot, combine 3 tablespoons rice vinegar, 2 tablespoons sugar, and 1 teaspoon salt. Dissolve over medium heat but do not boil. Remove from heat and stir. Set aside to cool. Once rice is finished, let sit in the steamer for 5 minutes. Remove rice and place into a wooden, or non-reactive bowl. Using a wooden or plastic paddle, gently fold in the vinegar mixture until well combined. Do not squish the grains! Let rice cool to room temperature before handling.

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Red Curry Salmon Kebabs

Red Curry Salmon Kebabs

Main, Seafood | April 25, 2017 | By

Fire up the grill! Here’s another great summer grilling recipe that’s fast and healthy! These mildly spicy salmon kebabs are made with wild salmon for a few reasons: they’re firmer and hold up well under fire, and they are so much better for you than the farm-raised variety. But, by all means, use whatever salmon you have on hand! I like to pair this dish with a mildly spicy aioli sauce and a side of pan-sautéed, shaved brussels sprouts. Get grilling fellow foodies!

Red Curry Salmon Kebabs
 
Author:
Serves: 6
Ingredients
  • 1½ tablespoons Thai red curry paste
  • 2 tablespoons canola oil
  • 3 tablespoons fresh lime juice, divided
  • 1 tablespoon honey
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 tablespoons fresh cilantro, chopped, divided
  • 1½ pounds thick wild salmon, skin off, cut into 1-inch cubes
  • ¼ cup low-fat mayonnaise
  • 1 tablespoon sambal oelek (or Sriracha sauce)
Instructions
  1. Soak 6 wooden skewers in water for 2 hours.
  2. In a large bowl, mix the curry paste with oil, 2 tablespoons lime juice, honey, salt, pepper and 1 tablespoon cilantro. Add the salmon cubes and toss to coat. Marinate for ½ hour.
  3. In a medium bowl, whisk together the mayonnaise, sambal oelek (or Sriracha sauce), remaining lime juice, remaining cilantro, and season with salt.
  4. Heat stove-top grill pan or outdoor grill on medium-high heat.
  5. Remove skewers from water. Thread the salmon onto 6 skewers, leaving ¼ inch between the cubes. Grill over moderately high heat, turning carefully, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the spicy aioli sauce.
Notes
Adapted from: Food & Wine. Sambal oelek can be found at specialty Asian markets and select local grocery stores. Can substitute with Sriracha sauce. These kebabs go great with a side of sautéed, shaved brussels sprouts.

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