Yield: Yields 16 buns
Servings: 8 as an appetizer
The heaping, meal-size classic lobster roll is reimagined here as a two-bite nibble, inspired by fluffy Chinese-style buns, or bao.The lobster is steamed partway and then poached in butter, making it that much more rich and luscious. A combination of red Thai chiles and Sriracha, a Southeast Asian-style chili-garlic sauce, gives the lobster a dose of mild heat and bright flavor.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Don’t substitute precooked lobster meat for fresh here—it’ll overcook in the butter.If you don’t have a wok and bamboo steamer but you do have a pasta pot with both a shallow steamer insert and a deeper pasta insert, then you’re all set. Simply fill the pot with water to just under the level of the deeper insert, line the bottom of both inserts with perforated parchment rounds, and proceed with the recipe.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
Montana's wall-to-wall grass and wildflowers make it the perfect place to raise bees and harvest honey. In this extended scene from Season 4's Greenough, Montana, episode, we visit beekeeper Sam…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?