This is becoming a tradition. Every year I seem inclined to mess with the perfection that is the East Coast lobster roll. What would possess me to do such a thing? Well, for one thing, I’ve been eating the classic version my whole life and have the attention span of a gnat, so I have to keep things interesting. And I figure if anyone has permission futz around with a lobster roll, it’s an East Coaster such as myself. But to tell the truth, as far as I’m concerned anyone can play with the concept – I don’t believe in culinary stagnation or dish ownership. Last year, I turned the beloved rolls into fresh rolls. The year before that I deconstructed the poor thing and created a salad. And this year I’m serving up these Lobster Roll Bao with Tamarind Mayo.

If the title above is confusing, I am convinced you are not alone. This is a confusing recipe. It draws on a lot of different dishes and it comes together like a fancy tuna sandwich. But you must trust me, these Tuna Rangoon Trapizzini are well worth your attention. I think this will be my picnic sandwich of choice all summer long. So what are you looking at? Well, you’re looking at a filling inspired by the American crab rangoon made with Japanese ingredients stuffed into a pizza/sandwich hybrid popular on the streets of Rome. You know, nothing crazy or anything.