Ingredients
Units
Scale
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon sambal oelek
- 1 teaspoon fresh lemon juice
- 1 1/2 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 1/2 lime
- 1 tablespoon fresh cilantro, chopped
- 1 can (16.3 oz) Pillsbury Grands Buttermilk Biscuits
Instructions
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!
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.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Asian Fusion
Nutrition
- 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