3/4 cups WATCHAREE’s Pad Thai Sauce
4 lobsters (1 ½ pounds each), steamed and shucked
Salted butter, melted (as needed to toast the buns)
1 lime, cut to wedges
2 -4 sprigs of fresh mints for garnish (optional)
Heat a skillet. Brush melted butter inside each bun and toast over medium heat until golden brown and set aside.
In a bowl, mix the lobster meat with WATCHAREE’s pad Thai sauce. Fill the buns with lobster meat, garnish with fresh mints and serve with cabbage salad and lime wedges.
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