Lobster Roll Baos

Updated: Sep 16


For sure lobster rolls are already a thing and for good reason, the only problem I have with ordinary lobster rolls though is that the buns used I find are pretty boring. Adding bao's to the mix really takes things to that next level when it comes to additional texture and flavour. If lobster isn't your thing or that if your not able to get them for a decent price then you could also use langoustine, large shrimp or crab for this recipe. With that said let's make some lobster bao's!

Total Cook Time: 30 mins

Total Prep Time: 1hr

Total Prove Time: 1hr 30mins

To serve 4


Bao Buns:

370g plain flour

30g skimmed milk powder

5g baking powder

5g instant dry yeast

35g white sugar

35mls neutral oil

200mls warm water

additional flour and oil for rolling


2-3 medium sized live lobster

50g clarified butter butter

1 tsp white miso

2 garlic cloves

juive of 1/2 lemon

Spicy Mayo:

5 tbsp kewpie mayo or ordinary

2 tbsp siracha

1 garlic cloves

zest and juice of 1 lemon

1-2 tsp togarashi (optional)

chives and sesame to serve


Bao Buns:

  1. Let's start off this recipe by making up the bao dough. In a small jug add 200mls of warm water then add 5g of instant dried yeast,, 35g of white sugar and 35mls of neutral cooking oil. Mix well then allow the yeast to sit in the warm water for 5-10 minutes. Whilst we wait for the yeast to activate in a large mixing bowl add 370g of plain flour, 30g of skimmed milk powder and 5g of baking powder then mix the flour.

2. When the yeast mixture is ready we now want to gradually add to the flour whilst mixing constantly. When all of the liquid has been added to the flour begin to knead the dough together by hand until 1 cohesive ball of dough is formed.

3. When the dough becomes cohesive and much more manageable empty out onto a worktop and begin to knead the dough. Knead for 5 minutes until the dough becomes nice and elastic when you push into it. When ready roll into a smooth ball then place into a lightly oiled bowl and cover with clingfilm. Allow the dough to rest and prove in a humid are for 60-90 minutes. The best way I find to prove at home is by adding a pot of boiled water into the bottom of an oven then placing the bowl with the dough above.


4. Whilst we wait on the dough to prove we can now move onto preparing the lobsters. Prior to cooking them the most humane way to treat the lobsters is by storing in the fridge a few hours before. This will send the lobsters into a coma like state making the whole process of killing them far easier. To kill the lobsters, place them onto a cutting board and use a sharp knife to run straight through the cross section onto of the head shown in the image below. Next prepare a large pot of boiling water onto a high heat then add the lobsters when killed whole. Poach the lobsters for 8-10 minutes depending on size.

5. When ready the lobsters should have turned to bright red in colour, carefully remove the lobsters from the boiling water then plunge them into a bowl of ice water. This is vital to do this step as we do not want to overcook them at this stage and we are only after a light poach for now. When chilled remove from the ice water and they are ready to dissect.

6. To extract the meat, start by twisting and removing the tail from the head, then pull off the claws and knuckles. Remove the the tail meat by cutting away the small leg section then use your thumb to slide out the flesh. Next, separate the claws from the knuckle then using the back of a knife brake the claws to make removing the claw meat easier. For the knuckle I again prefer to use scissors and a chop stick to cut away the shell then to push the meat out with the chopstick. When all of the meat is extracted, slice into bite sized pieces. When slicing the tail remove the tract by slicing lengthways first then removing. When ready store the lobster in the refrigerator for now.