Go Back
Lobster Roll Bao Painting
Print Pin

Lobster Roll Bao

A mashup of my favorite Asian street food and a classic Maine sandwich
Course Appetizer
Cuisine American, Chinese
Keyword bao, lobster, lobster roll
Prep Time 4 hours
Cook Time 30 minutes
Servings 16
Author theforkedring

Ingredients

  • 1/2 cup water
  • 1/2 cup whole milk
  • 3 tbsp vegetable oil
  • 1/4 cup sugar halved
  • 1 tbsp active dry yeast
  • 20-30 drops food coloring 80% red 20% yellow
  • 3 cups AP flour
  • 3/4 tsp baking powder
  • 1/2 tsp salt
  • 3 whole Maine lobsters cooked
  • 1/2 cup mayonnaise
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup chopped scallions
  • 4 tbsp salted butter
  • Lemon for garnish

Instructions

  • Start bao dough by mixing water with milk in a heat-proof microwave-safe bowl.
  • Microwave mixture for 30-45 seconds until warm to the touch. Let cool slightly.
  • To the milk mixture, add half of your 1/4 cup sugar, vegetable oil, and yeast. Mix to combine and let sit for 5-10 minutes until frothy.
  • In a stand mixer with a dough hook, combine flour with baking powder, salt, and other half of the sugar. Mix on low for a few seconds to combine.
  • To your yeast and liquid mixture, add food dye until you achieve a bright, vibrant lobster claw color.
  • Add wet ingredients to the stand mixer and mix on medium for 5-10 minutes until a ball of dough forms that springs back when touched.
  • Remove bowl from stand mixer and cover with a damp towel. Place in a warm spot to proof for 3 hours, or until 2-3 times larger.
  • In the meantime, pick your lobster meat and chop into diced pieces. Mix with mayonnaise, salt, and pepper, and a little bit of lemon or seasoning of your choice. Place in the fridge to chill.
  • When your bao dough has rested, punch down the dough and scrape it out onto a lightly-floured work surface. Roll into a large rectangle about 1/4" thick.
  • Cut small circles from the dough using a cookie cutter. You should be able to cut 14-16 circles. Reserve rest of dough and let proof another 30-60 minutes before using.
  • Brush each dough circle lightly with oil or cooking spray to prevent sticking. Then fold each circle over on itself like a half-moon and press down to secure.
  • Transfer your dough moons to a parchment-lined baking sheet and cover with a damp towel, placing in a warm spot to proof again for 20 minutes.
  • While you wait for your dough, heat a large wok over high heat with about 4 cups of water until boiling.
  • Place a bamboo steamer basket on top of wok, making sure that it doesn't touch the water. Place your proofed bao moons in the steamer on parchment paper and cook for 12-14 minutes until puffed and fluffy.
  • Remove bao from steamer. When ready to eat, heat butter in a sauté pan and lightly crisp both sides of your bao moons.
  • To serve, place a spoonful of lobster salad in each bao moon and top with additional scallions, salt, and a squeeze of lemon juice.