Lobster Knuckle Sliders with Spicy Mayo

(Family Features) Enjoying a meal as a family might seem farfetched with schedules full of work, activities, and social commitments. However, you can make bringing everyone together a bit easier (and more delicious) with a weekly tradition like Slider Sunday that gets the whole crew excited about time around the kitchen table.

No matter what your loved ones crave, you can savor a different flavor and enjoy the soft, fluffy, melt-in-your-mouth goodness of King’s Hawaiian Rolls and Slider Buns, including Pretzel Slider Buns, each and every Sunday. Plus, toppings can be customized so everyone’s favorites are on the menu.

Put a spin on your next Slider Sunday with Lobster Knuckle Sliders with Spicy Mayo from Guy Fieri.

Discover more slider recipe inspiration by visiting SliderSunday.com.

Lobster Knuckle Sliders with Spicy Mayo

Recipe courtesy of Guy Fieri
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 6

1 package King’s Hawaiian Slider Buns
3 tablespoons unsalted butter, melted
1 tomato, finely diced
1 celery stalk, finely diced
1/2 cup Japanese mayonnaise
1 tablespoon sriracha
kosher salt, to taste
freshly ground black pepper, to taste
1 lemon, cut in half
1 package tempura flour mixture
1 teaspoon seafood seasoning
9 ounces cooked lobster knuckle meat
2 1/2 cups white cabbage, shredded fine
2 tablespoons extra-virgin olive oil
3 tablespoons chives, finely chopped

Separate slider buns and brush inside halves with melted butter. Toast rolls on griddle until golden brown; flip and slightly toast outsides of rolls.

In a mixing bowl, combine diced tomatoes, celery, mayonnaise, and sriracha. Season with salt and pepper, to taste; add juice and zest from 1/2 lemon. Mix well to fully incorporate. Place in refrigerator to chill.

Mix tempura batter per package instructions and season with seafood seasoning.

Preheat a deep fryer to 350 F.

Pat lobster dry with paper towels. Place lobster in tempura batter and allow to sit 30-60 seconds.

Remove lobster one piece at a time, allowing excess batter to drip off. Working in batches, fry until golden brown, about 3 minutes.

While lobster is frying, place cabbage in a mixing bowl; add extra-virgin olive oil and juice from the remaining 1/2 lemon. Season with salt and pepper, to taste. Mix well to incorporate evenly.

Place 2 tablespoons cabbage mixture on each bun, making a bed on each bun to hold lobster in place.

Remove lobster from the fryer and allow excess oil to drain completely. Toss lobster in mayonnaise mixture and sprinkle with chopped chives. Place lobster on cabbage mixture then add top buns and secure with bamboo skewers.


Source: King’s Hawaiian