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Author Notes: Inspired by Eventide Oyster Co.'s lobster rolls on steamed buns, I made my mom's hua juan (steamed scallion buns) and stuffed them with a ginger scallion lobster salad. You can find the hua juan recipe here: https://food52.com/recipes/27801-hua-juan-steamed-scallion-buns
If you'd rather not make your own scallion steamed buns, you can just make regular steamed buns or buy them from an Asian grocery store, but I highly recommend making the hua juan. Not only are they super pretty, the additional flavor really accentuates the ginger scallion lobster! —Joy Huang | The Cooking of Joy
- 3 1.5 lb. lobsters, steamed
- 3/4 cup chopped scallions
- 1 tablespoon grated fresh ginger
- 1 tablespoon minced garlic
- 1 tablespoon sesame oil
- 1 teaspoon soy sauce
- 1/2 teaspoon rice wine vinegar
- 1/2 teaspoon salt
- 12 hua juan (scallion steamed buns) or regular steamed buns
- Remove the meat from from the claws, knuckles, and tail of the lobsters. Chop or tear into small pieces and mix with the scallions, ginger, garlic, sesame oil, soy sauce, rice wine vinegar, and salt.
- Slice the hua juan or steamed buns in half, leaving one side attached. Fill the buns with the ginger scallion lobster salad and enjoy!
- This recipe was entered in the contest for Your Best Recipe for the Shore
- This recipe was entered in the contest for Your Best Sandwich Recipe