Lobster cupcakes: we’ve all heard of fresh steamed lobster, but what about a lobster cupcake? Well, it’s a menu favorite at Empire Asian Restaurant and Lounge. 7’s Adam Williams has this dish.

The Dish: Lobster Cupcakes

The Restaurant: Empire Asian Restaurant & Lounge

The Chef: Kevin Long

Lobster cupcakes

— 2 tablespoons melted butter

— 1/2 tube kewpie mayo (Can be found in most Asian markets. Other real mayos can be used as substitutes.)

— 2 tablespoons Sriachia sauce

— 2 cloves very finely minced garlic

— Juice of 1 lemon

— Pinch of salt

— 2 cups sushi rice

— 8 oz of cooked, chopped lobster meat


1. Sauce: Whisk butter, mayo, Sriachia sauce, garlic, lemon juice and salt together. Toss about half the sauce with 8 oz of chopped lobster meat and reserve.

2. Rice: Cook sushi rice according to package instructions (usually 2 cups of rice to every 3 cups of water). Let cool completely. Press sushi rice into compartments of small cupcake tin and press a hole in the center.

3. To assemble: Stuff the rice cupcakes with the lobster mixture and mound on top. Broil on high about 6-8 minutes until caramelized and bubbly. Garnish with a little reserved sauce and serve immediately.

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