In the minds of lobster roll aficionados, a perfectly toasted hot dog bun is the undisputed vessel for buttered or mayo-dressed crustacean. But New York City's Simpson Wong challenged this presumption at last weekend's Chefs & Champagne, where he nestled lobster meat in Chinese bao buns—the ones you've seen at dim sum brunches or hugging pork belly at Momofuku. Wong fries each bun for only a couple minutes, enough time to crisp the exterior while preserving its inner fluff. Building on this Asian spin, he tosses his lobster in a garlicky, shiso-based pesto that's juiced up with fish sauce and bird's-eye chili.
Watch out, hot dog buns. Get the recipe here.
Related Content
Recipe: How to Make Squid-Ink Tagliatelle from Nashville's Rolf & Daughters
