"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."
Prep time: 10 minutes
Total time: 15 minutes
6 fresh or frozen Chinese buns (a.k.a. gua bao, folded buns, or steamed sandwiches)
1 stick (¼ pound) unsalted butter, cut into several pieces
¼ cup|60 ml Sriracha
½ teaspoon red chile flakes
½ teaspoon kosher salt, plus more for seasoning
10 ounces|284 grams cooked lobster meat (from 2 (1 ½-pound|680 gram lobsters), chopped into bite-size chunks (2 cups)
1 generous tablespoon fresh lemon juice
1 generous tablespoon thinly sliced scallions
1 generous tablespoon loosely packed cilantro leaves
- 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 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.
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