Spicy Lobster Bao Buns
Drogo
1 - 2
5 minutes
10 minutes
These spicy lobster bao buns are a deliciously indulgent way to enjoy succulent lobster, served in soft, pillowy steamed buns with a vibrant combination of chilli, fresh herbs and aromatic butter. Filled with tender lobster tail and claw meat, these Asian-inspired bao buns bring together the natural sweetness of lobster with the warmth of fresh chilli, fragrant ginger and a drizzle of spicy chilli oil.
The lobster is gently pan-fried in butter before being tossed with sliced Calçot onions, chilli and ginger, allowing it to absorb the rich, aromatic flavours. Each warm bao bun is then spread with Sriracha mayonnaise and generously filled with the spicy lobster mixture, finished with fresh coriander and a squeeze of lemon for a bright, zesty contrast.
Ready in just 15 minutes, this easy spicy lobster bao bun recipe makes an impressive appetiser, sharing dish or luxurious lunch. Whether you're hosting a dinner party, preparing an Asian-inspired feast or simply looking for a creative way to serve premium seafood, these lobster bao buns deliver a wonderful balance of sweet, spicy, buttery and fresh flavours in every bite.
Ingredients
Spicy Lobster Bao Buns
- 150g Lobster Tail and Claw
- Knob of Butter
- Bunch Coriander finely chopped
- Fresh chilli finely chopped
- Chilli oil we used Chuw Chow Chilli Oil
- Siracha mayonnaise
- 3 Calcot onions sliced
- 4 Bao buns or make your own with bao bun flour
- 1/2 Lemon
Directions
Method
- Step 1, We cheated with buying pre-made bao buns for ease, but you could also prepare your own buns at this stage!
- Step 2, Cut the lobster claw and tail into equal size chunks (around 3cm squared) and season well with a little salt and pepper.
- Step 3, Melt a knob of butter, along with a dash of neutral oil (we used vegetable). When the butter is starting to bubble gently, add the raw lobster and fry for a minute on either side until the meat changes to a red colour.
- Step 4, Remove the lobster from pan and set aside, but make sure to keep the leftover buttery liquid in the pan! Also, at this point make sure your bao buns are steaming over a bamboo steamer.
- Step 5, Grate the ginger into the butter, along with the chopped calcot onions and chilli. Add a little drizzle of the spicy chilli oil and gently simmer. After a couple of minutes, reintroduce the lobster to the pan to coat in the spicy butter. Drizzle with a squeeze of lemon.
- Step 6, To serve, remove the buns from the steamer, and spread a little siracha mayonnaise inside the bun. Add a few chunks of the lobster meat, and drizzle any excess chilli butter on top. Garnish with chopped coriander, slices of chilli
Ingredients you'll need
