Simple Asian Lobster Rolls

Asian Lobster Rolls
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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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