There’s nothing that says summer like melt-in-your-mouth Lobster Rolls! I was recently in New England for my niece’s wedding, and of course I had to indulge in fresh Maine lobster rolls! So, here’s my take on an Asian-inspired version using Chinese steamed buns (a.k.a. “Bao”) instead of the standard hot dog buns. This recipe couldn’t be easier! I used cooked lobster to save me the hassle (I had Whole Foods steam the lobster for me!), but you can buy it frozen or cook it yourself. I also cheated a little by using Pillsbury Grands, which is available at your local grocery store. Easier than making these buns from scratch! Serve with a side salad of Spicy Fennel and Broccoli Slaw and make it a summer picnic!
|The buns will puff up when steamed.|
- 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
- To make the aioli: In a small bowl, whisk together mayonnaise, sambal oelek and lemon juice. Set aside.
- In a medium bowl, combine lobster, celery, red onion, green onion, lemongrass, lime zest, and cilantro. Fold in the aioli mixture. Set aside.
- 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.
- 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!
This traditional, often colorful Asian dessert soup, called “Bo Bo Cha Cha,” is a popular street food in Singapore and Malaysia. The base is coconut milk and features a variety of colorful sweet potatoes and yams. Purple sweet potatoes would be a great addition to this soup. It’s super easy to prepare, and can be served as a chilled soup starter or as a dessert. You may even get up and dance the Cha Cha after eating this soup!
- 4 small sweet potatoes, peeled and cubed
- 3 small yams, peeled and cubed
- 1 can coconut milk (14.5 ounces)
- 1 cup water
- Steam the sweet potatoes and yams in a steamer until they are soft, but not mushy (about 10 minutes). Bring the coconut milk mixed with the water to a boil. Add in sweet potatoes and yam and boil another 5 minutes. Do not over-boil. Serve chilled.
Have you ever eaten a dish at a restaurant that you’ve “oohed and aahed” over? Well, fellow foodies, you can be assured that this is the one! I’ve been cooking fish in parchment for decades since I first ordered it at this little Danish restaurant in Miami. It’s very simple to prepare, just stuff everything in and bake! And, here’s the best part: zero oil or butter = very few calories! When I made this the other night for my husband he said it was the best Chilean sea bass he’s ever had. Just sayin’!
Note: Parchment pouches make for a beautiful presentation served table side, but can be substituted with aluminum foil.
- Parchment paper
- 4 (6 to 7 oz.) portions Chilean sea bass
- Salt & freshly ground pepper
- ¼ cup reduced sodium soy sauce
- 2 tablespoons rice wine vinegar
- 2 tablespoons honey
- 3 Thai chili peppers, seeded and chopped
- 4 heads baby bok choy, ends trimmed
- 4 cloves fresh garlic, chopped
- 1 shallot, chopped
- Small red bell pepper, seeded and chopped
- Small yellow bell pepper, seeded and chopped
- ¾ cup shiitake mushrooms, stemmed and sliced
- 3 green onions, sliced
- Preheat oven to 375 degrees. Tear off 4 large sheets of parchment paper, about 12-14 inches long. Season the sea bass lightly with salt and pepper and set aside. Combine the soy sauce, rice vinegar, honey and chili peppers and set aside.
- Using two large baking sheets, place one piece of parchment at a time on a baking sheet and start layering the vegetables at a ¼ end of the paper, in this order: bok choy, garlic, shallots, red and yellow peppers, shiitake mushrooms, and green onions. Place a piece of fish on top of vegetables and top with 2-3 tablespoons of the sauce to cover. Fold the large end of the parchment over the fish stack and roll the sides to seal the ends, making a pouch. Repeat this process with the other three sheets and place two pouches on a baking sheet. Lightly spray tops of pouches with cooking spray.
- Bake in oven for 10-15 minutes. Carefully cut open pouches and serve immediately.