Asian Fusion Lobster Rolls

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

lobster meat

🥗Healthier: crab meat

💰Cheaper: shrimp

Crab meat is lower in calories, and shrimp is more affordable.

sriracha

🥗Healthier: hot sauce

💰Cheaper: chili paste

Hot sauce can provide similar heat with less cost.

hot dog buns

🥗Healthier: whole grain buns

💰Cheaper: white bread

Whole grain buns are healthier, while white bread is cheaper.

Dice the bell pepper.

Chop the baby spinach and cilantro finely and combine them together.

Slice the red radishes thinly using a mandoline.

Slice the cucumber thinly and set aside.

Split the lobster tail in half and season with black pepper and salt.

Melt room temperature butter in a skillet over high heat until it smokes.

Place the lobster tail face side down in the skillet and cook for about 3 minutes until the shell turns pink and the meat is tender.

Flip the lobster tail and cook the back side for about 1 more minute.

Remove the lobster from the skillet and let it cool for a few minutes.

Toast the hot dog buns in the same skillet until golden brown while the lobster rests.

In a bowl, mix Japanese mayonnaise with sriracha and half of the chopped bell pepper and cilantro.

Once the lobster is cool enough, remove the meat from the shell and cut it into chunk pieces.

Add the lobster meat to the sauce and mix lightly.

Plate the baby spinach as a base in the buns.

Add the lobster mixture on top of the spinach.

Top with sliced cucumber and radishes.

Sprinkle additional cilantro on top and drizzle with lime juice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens