Our Lunar New Year feasts have been more intimate the past two years, and this years’ celebration will be on the smaller side as well. While it’s been a challenge not seeing our extended family as regularly as we’re used to, Stephen and I have been taking the extra time at home to try out new recipes and cook with Alivia. Since we’re eating out less, we’ve also been able to splurge on quality ingredients for our cooking adventures like Canadian lobster.
What I love about cooking with lobster is the versatility and range of products available. From whole fresh lobsters, to frozen to processed, it’s easy to choose the option that works best for both the recipe and the amount of preparation time I have. Stephen’s a master at steamed whole lobster, Lobster Rolls, and more involved dishes like Lobster Pappardelle, and Ginger and Green Onion Lobster. This recipe for Lobster Tail Baos falls high on the delicious scale and medium on the difficulty scale. Using frozen lobster tails cuts down the preparation time and makes planning easier without having to worry about procuring fresh lobster. The tail meat is buttery, sweet and delicious!
The Canadian lobster fishery is an international leader in sustainability and is constantly assessing the health and stability of the Canadian lobster population. There is a limited number of licences issued and a limit on the number of traps as well. Lobsters below the minimum size are not harvested and some Licensed Fishing Areas also have maximum size limits to protect large lobsters who produce a higher amount of eggs.
For more information about Canadian Lobsters, tips and recipes, visit https://lobstercouncilcanada.ca.
Disclaimer: This is a sponsored post in collaboration with The Lobster Council of Canada. All ideas and opinions expressed are wholly mine.
- 4 frozen baos
- 200g of frozen lobster tails (2-3)
- 3 tbsp potato starch
- 1 tbsp cornstarch
- 1/4 tsp salt
- 3 tbsp kewpie mayonnaise
- 1 tbsp ketchup
- 1/2 tbsp honey
- 1/4 cup of wakame salad
- 1/4 cup of cucumber slices
- 1 tbsp of roasted white and black sesame seeds
- De-shell the lobster tails and cut into 1 inch chunks. Mix together potato starch, cornstarch and salt, then toss and thoroughly coat lobster chunks in the mixture.
- Steam the frozen baos as per package instructions and set aside, keeping them warm in the steamer.
- Deep fry each piece of lobster for 2-3mins in 350°F oil until the internal temperature reaches 140°F, set aside.
- Mix together the kewpie mayonnaise, ketchup and honey.
- Assemble each bao with mayo sauce, chunks of lobster, wakame salad and cucumber slices. Drizzle more mayo sauce and garnish with sesame seeds.
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