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!