Recipe: Lobster Buns with Shiso Pesto

 

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.

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Recipe: Mini Lobster Rolls

Marc Murphy's Mini Lobster Rolls Want a taste of the ocean that doesn't come with a sunburn or sand in your bathing suit? Make a plate of Marc Murphy's adorably pint-sized lobster rolls. His version is decidedly pro-mayonnaise, mixing the condiment with roasted garlic, tarragon, and Old Bay seasoning. We think it could convert even the staunchest members of the pro-butter camp.

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