Bao-ed Lobster in Warm Chile Butter

I have no loyalties when it comes to lobster rolls. If you pile sweet chunks of crustacean on a bun, I’m sold. Yet...
Staff Writer
Bao-ed Lobster in Warm Chile Butter

William Hereford

Bao-ed Lobster in Warm Chile Butter

I have no loyalties when it comes to lobster rolls. If you pile sweet chunks of crustacean on a bun, I’m sold. Yet there’s something about the Connecticut style—warm, buttery lobster as opposed to the chilled mayo-coated Maine style—that gets me particularly amped. Purists, look away: I use scallion, cilantro, and Sriracha in my version. For anyone who thinks Sriracha is played out, I dare you to taste what happens when it gets mellowed with butter and brightened with lemon juice. Chinese steamed bao buns provide a slightly sweet, doughy backdrop similar to the classic split-top bun.

Excerpted from the book ASIAN-AMERICAN by Dale Talde with JJ Goode. Copyright © 2015 by Dale Talde, LLC. Reprinted by permission of Grand Central Life & Style. All rights reserved.  

6
Servings
194
Calories Per Serving
Deliver Ingredients

Ingredients

  • fresh or frozen Chinese buns (aka gua bao, folded buns, or steamed sandwiches)
  • 1/4  Pound  unsalted butter, cut into several pieces
  • 1/4  Cup  sriracha
  • 1/2  Teaspoon  red chile flakes
  • 1/2  Teaspoon  Kosher salt, plus more for seasoning
  • 10  Ounces  cooked lobster meat, chopped into bite-size chunks
  • 1  Tablespoon  fresh lemon juice
  • 1  Tablespoon  thinly sliced scallions
  • 1  Tablespoon  loosely packed cilantro leaves

Directions

Right before you serve, arrange the buns on a plate, cover them with damp paper towels, and microwave, flipping once, about 1 minute.

Melt the butter in a small saucepan over medium-low heat and stir in the Sriracha, chile flakes, and ½ teaspoon salt. Reduce the heat to low, add the lobster, and stir occasionally just until the lobster is hot all the way through, 1 to 2 minutes. Take the pot off the heat and stir in the lemon juice, scallions, and cilantro. Season to taste with more salt and lemon juice. Cover to keep it warm.

Remove the buns from the parchment and put them on a plate. Use a slotted spoon to transfer the lobster meat to the bao buns, spoon on as much of the sauce as you’d like, and eat.

Nutritional Facts

Total Fat
8g
11%
Sugar
1g
1%
Saturated Fat
2g
8%
Cholesterol
64mg
21%
Carbohydrate, by difference
15g
12%
Protein
15g
33%
Vitamin A, RAE
27µg
4%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
9µg
10%
Calcium, Ca
35mg
4%
Choline, total
46mg
11%
Fiber, total dietary
1g
4%
Folate, total
32µg
8%
Iron, Fe
2mg
11%
Magnesium, Mg
20mg
6%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
129mg
18%
Selenium, Se
14µg
25%
Sodium, Na
329mg
22%
Water
42g
2%
Zinc, Zn
2mg
25%

Lobster Shopping Tip

Seafood shopping is quite easy in the general sense. Rule of thumb: if it smells fishy, don't buy. Fresh seafood should smell mild and more like the ocean and sea water rather than fish.

Lobster Cooking Tip

Looking for a quick mid-week dinner? Seafood is a safe bet. It's quick to cook and simple recipes can get dinner on the table in 20 minutes.