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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Asian Rubbed Salmon

Seafood | February 28, 2017 | By

Having lived in Gothenburg, Sweden for a few years definitely had its advantages. The freshest seafood from Sweden’s west coast supplied the entire country! One of my favorites to prepare was (and still is) the Norwegian salmon. It’s fatty and rich with flavor! I cooked this salmon at least twice a week, experimenting with different recipes. Here’s one of my go-to recipes. It’s incredibly simple and incredibly good! You don’t have to use Norwegian salmon, any salmon will do. I just think a fattier salmon is best (don’t worry, it’s the “good” omega fat). If you shop at Whole Foods they always have the Norwegian salmon on hand. Just ask the fish monger!

Asian Rubbed Salmon
 
Author:
Serves: 4
Ingredients
  • 1 teaspoon ground coriander
  • 1 teaspoon Chinese five-spice powder
  • 1 teaspoon ground ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon honey powder or teaspoon honey
  • ½ teaspoon cayenne pepper
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 (6-ounce) salmon fillets
  • 2 tablespoons canola oil
  • Fresh thyme or cilantro for garnish
  • Lemon wedges for garnish
Instructions
  1. Combine all spices in a small glass bowl. Brush canola oil on both sides of fish. Generously sprinkle salmon with spice mixture on both sides of fish. Heat a large heavy skillet with 1 tablespoon of oil on medium high to high heat. Place fish skin side down in pan. Cook for 4 minutes until nicely seared. Turn fish over and cook another 2 to 3 minutes until fish is light pink. Garnish with herbs and lemon wedges on the side. Serve with rice if desired.
Notes
Honey powder can be found at specialty spice stores like Penzy's.

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White Fish Cakes with Sriracha

This Indonesian recipe is especially delicious because my two nieces helped me make it! We used striped bass for the fish fillets. It’s delicate and flaky when cooked. Any nice white fish will do! Of course, I love heat so if you’re not into that you can go easy on the sambal oelek. I prepared this recipe as an appetizer making mini-cakes, but this is great as a main course as well. Don’t forget the lemon on the side for that extra zing of citrus!  Thank you, Darby and Jordan!  It was a blast having you in my kitchen!

White Fish Cakes with Sriracha
 
Author:
Serves: 4-6
Ingredients
  • 1½ pounds boneless, skinless white fish fillets
  • 4 tablespoons canola oil, divided
  • 1 large shallot, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon finely chopped lemongrass (white part only)
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon sambal oelek
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 3 green onions, chopped
  • 1 tablespoon fresh mint, chopped
  • 1 egg lightly beaten
  • Lemon wedges for serving
Instructions
  1. Roughly chop the fish fillets. In a food processor, pulse the fish to form small chunks. Set fish aside.
  2. In a large non-stick sauté pan, heat 1 tablespoon of the oil on medium-high. Sauté the shallots, garlic, lemongrass, and ginger until translucent but not mushy, about 3 minutes. Set aside to cool.
  3. In a large bowl, combine together the fish, cooked vegetables, sambal oelek, turmeric, cumin, green onions, mint, and beaten egg. Form into 3-inch patties and place on a baking tray.
  4. Wipe out sauté pan and add remaining oil over medium-high heat. Add the fish patties to hot pan in a single layer and brown on both sides, about 3 minutes each side. Remove from heat and pat with paper towels. Drizzle fish cakes with sriracha sauce. Serve with lemon wedges and extra sriracha sauce on the side.
Notes
Sambal oelek can be found at select grocery stores and specialty Asian markets.