Lobster Bao Buns

Photography by Jacqueline Moss. Styling by Rafael Vencio. Videography by Matthew Barba.

Chef Anthony Marino loves to combine interesting ingredients. Here he starts with butter poached lobster spiced with a sriracha mayonnaise on a tender bao bun, and plates it alongside the al dente crunch of rice noodles laced with asparagus, soy, and peanuts. It’s a delicious combo as an appetizer, or as a light entrée.

These bright combinations are part of Chef Anthony’s repertoire of cooking classes at Don’s Appliances, where he encourages all of us be happy in the kitchen. Also check out his recipes for fresh Banana Spring Rolls, and Seared Ahi Tuna with Pork Belly and Avocado.

Butter-Poached Lobster Bao Buns with an Asparagus Vermicelli Salad

Yields 12 medium buns

Bao Buns

2 cups AP flour
½ cup cornstarch
1 ¼ tsp instant yeast
4 tbsp granulated sugar
½ tsp salt
1 tbsp olive oil
2/3 cup whole milk, chilled

For the buns:

In mixer place flour, cornstarch, instant yeast, sugar, salt, and oil in mixing bowl.

Add the dough-hook attachment, turn mixer on low, and gradually stream in cold milk

Mix on high until dough comes together in balls, and then mix an additional 5 minutes.

Remove from bowl and cover on floured work surface. Let rest 15 minutes to relax gluten.

Divide dough into 12 equal portions. Flour the work surface then knead each dough ball separately, making sure to expel out all the air pockets. Then pull the dough and form it into a ball shape, ensuring the top is smooth and round.

Place on parchment paper, topping the dough with a few tablespoons of water to ensure the tops do not dry. (This is done to prevent cracking when steaming.) Cover with plastic wrap and let proof or double in size.

After proofing, set up steamer basket. Once steamer basket is hot, place 4 buns in steamer and close lid. Buns should steam 15 minutes. Remove from steamer and let cool on wire rack for plating.

Lobster Filling

5 lobster tails
1 cup butter
1 English cucumber, sliced thin
3 tbsp Sriracha sauce
¼ cup mayonnaise

For the lobster filling:

Place lobster tails on cutting board and split lengthwise, removing all meat.

Next place butter in shallow pot and bring to a simmer. Season butter with salt and pepper.

Skewer the lobster to ensure form (this helps so they do not curl up as much). Poach lobsters in butter until tender, around 4 minutes. Remove and hold warm until plating.

Slice cucumber thinly and reserve. Mix Sriracha and mayonnaise together and chill.

Asparagus Vermicelli Salad

12 oz Asian vermicelli noodles
1 bunch asparagus, tips trimmed
½ cup seasoned rice vinegar
1/3 cup fresh cilantro, chopped
3 tbsp sugar
4 green onions, chopped
2 tbsp creamy peanut butter
2 limes juiced
¼ cup chives diced
¼ cup chopped peanuts, to garnish

Place the vermicelli in a medium-size bowl, cover with boiling water, and soak for 5 minutes.

Rinse under cold water and drain.

Steam asparagus 4 minutes until bright and green; rinse under cold water and add to noodles.

Next add the rice vinegar, cilantro, sugar, green onions, and peanut butter Mix until all is incorporated then squeeze in limejuice. Garnish with chives and chopped peanuts.

For plating:

Slice buns ¾ of the way lengthwise. Place a small amount of Sriracha sauce on bottom. Next add 2 cucumber slices and top with warm lobster. Place ¾ cup salad to the left of the steamed buns and top with additional peanuts and serve.