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.
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.
Made this for a dinner party. Buns were pain to make and will probably purchase next time at Asian grocery. Lobster was delicious and my guests loved them.
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