Korean Lobster Sliders

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These Korean-inspired lobster sliders explode with delicious flavours. They make a perfect party appetizer, a popular potluck addition or tasty eats while watching the big game.

Serves: 12

  • Prep Time45 min
  • Cook Time20 min
  • Total Time1 hr 5 min

    Ingredients

    • Quick Pickle Slaw:
    • 2/3 cup (150 mL) rice wine vinegar
    • 1/4 cup (60 mL) granulated sugar
    • 1 cup (250 mL) thinly sliced carrot
    • 1 cup (250 mL) thinly sliced cucumber
    • 1 cup (250 mL) thinly sliced radishes
    • 1 tbsp + 1 tsp (20 mL) toasted sesame seeds
    • Lobster Filling:
    • 1/2 cup (125 mL) mayonnaise
    • 1/4 cup (60 mL) drained kimchi, finely chopped
    • 1 tbsp (15 mL) gochujang hot pepper paste
    • 1 tbsp (15 mL) soy sauce
    • 1 1/2 tsp (7 mL) freshly squeezed lime juice
    • 1 tsp (5 mL) sesame oil
    • 1/2 tsp (2 mL) black pepper
    • 2 green onions, thinly sliced
    • 1 1/2 lbs (750 g) frozen cooked Canadian lobster meat or pieces, thawed, drained well, patted dry and shredded
    • Garlic Butter:
    • 2/3 cup (150 mL) butter, melted
    • 2 tbsp (30 mL) sesame oil
    • 4 cloves garlic, minced
    • Assembly:
    • 24 slider buns, split and toasted
    • 24 small or torn Boston bibb lettuce leaves

    Method

    1
    1. Quick Pickle Slaw: In small saucepan set over medium heat, add rice vinegar and sugar. Cook, stirring occasionally, for 3 to 5 minutes or until heated through and sugar has melted.  
    2. In medium bowl, toss together carrot, cucumber and radishes. Pour hot vinegar mixture over vegetables and let stand for 5 to 10 minutes or until lightly pickled. Drain and stir in sesame seeds. 
    3. Lobster Filling: In another medium bowl, whisk together mayonnaise, kimchi, gochujang, soy sauce, lime juice, sesame oil and pepper until blended. Stir in green onions and lobster until well coated. 
    4. Garlic Butter: Preheat oven to 400°F (200°C). 
    5. In small bowl, stir together butter, sesame oil and garlic.  
    6. Assembly: Brush slider buns with warm garlic butter and arrange on baking sheet. Bake for 8 to 10 minutes or until toasted. 
    7. Layer lettuce, lobster filling and slaw in buns. Serve immediately.  

    Chef’s Note: Substitute Boston bibb lettuce with leaf lettuce, romaine lettuce or iceberg lettuce if desired, or use instead cilantro.