There's nothing that says summer like melt-in-your-mouth Simple Asian-Inspired Lobster Rolls! These easy lobster rolls are my take on Chinese steamed buns (a.k.a. "bao"). They remind me of my many trips to New England where one must indulge in fresh Maine lobster rolls!
Succulent and sweet, these Simple Asian-Inspired Lobster Rolls will remind you of a balmy summer's day in New England! But instead of the standard hot dog bun I made these easy steamed buns in a bamboo steamer. I also used cooked lobster for a short cut (Whole Foods will steam the lobster for you!), but you can buy it fresh or frozen and cook the lobster yourself.
How to cook lobster tails
- Boil the lobster tails in water for 3 to 5 minutes until they curl up and are bright red.
- "Shock" the tails in an ice bath to stop the cooking process.
3. Flatten the tails on a wooden cutting board and run a pair of kitchen scissors down the top of the tails to split open.
4. Open the shell and remove the meat. Chop into bite-sized chunks.
Steam the buns in a bamboo steamer for perfect Chinese "bao" buns!
I 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 these lobster rolls with a side salad of our Asian Slaw with Nuoc Cham Dressing and potato chips for a perfect summer picnic!
The buns will puff up when steamed. Then fill them with the lobster salad mixture!
Want more recipes like this?
If you like this lobster roll recipe, try our Slow Cooker Pulled Pork Bánh Mì sandwich!Print
- ¼ cup reduced-fat mayonnaise
- 1 tablespoon sambal oelek
- 1 teaspoon fresh lemon juice
- 1 ½ 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
Make the aioli: In a small bowl, whisk together mayonnaise, sambal oelek and lemon juice. Set aside.
Make the lobster salad:
- In a medium bowl, combine lobster, celery, red onion, green onion, lemongrass, lime zest, and cilantro. Fold in the aioli mixture. Set aside.
Make the buns:
- 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 the steamer on top of a wok or saucepan with 2 inches of boiling water. Steam 10 minutes; cool completely.
- Carefully cut the buns in half, but not completely through, to form a pocket. Stuff the buns with the lobster salad mixture and serve immediately on a platter.
- Serve with a side of potato chips or your favorite side, like Asian Slaw with Nuoc Cham Dressing!
- 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.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
- Serving Size: 2 Rolls
- Calories: 373
- Sugar: 6.2 g
- Sodium: 1764.5 mg
- Fat: 9.7 g
- Carbohydrates: 34 g
- Protein: 36.8 g
- Cholesterol: 249.6 mg
Keywords: Asian Lobster Rolls, Lobster Rolls, Easy Lobster Rolls