Lobster Roll Bao Recipe
Asian | Food Recipes | Fusion | Labor Day | Memorial Day | Sandwiches | Summer
This Lobster Roll Bao just put the entire state of Maine in timeout. Top-sliced hot dog buns are adorable — iconic, even — but once you stuff a pillowy steamed bao with chili crisp lobster salad, going back feels like a betrayal. You’ll be all aBAOt it. We promise.
The idea started with a really simple question: what if a lobster roll didn’t know what country it was from? The classic New England filling — cool, creamy, celery-crunchy — gets tucked into a homemade steamed bao bun (shoutout to Seonkyoung Longest for the dough recipe, which is genuinely foolproof). Then comes the move that makes the whole thing: a tablespoon of chili crisp folded right into the lobster salad. It sounds chaotic. It tastes like a vacation you didn’t know you needed.
Yes, the bao dough has a two-hour rise time, and yes, there’s a steaming situation involved. But honestly? The process is meditative, the payoff is massive, and the baos come out tasting like nothing you’d find at a seafood shack in Maine — or any restaurant, for that matter. These are the kind of things you make on a Sunday afternoon that make your partner look at you differently. In a good way.
Make the lobster salad while the bao dough is proofing. Let the chili crisp do its thing. Then pull those buns open like a taco and pile in the goods. You’ll make 14 to 16 bao buns — which, even after serving 2-3 people, means there are leftovers you should absolutely eat standing over the sink. No notes.
PREP TIME
2 hrs 20 mins
COOK TIME
30 mins
SERVINGS
2-3
Ingredients
Bao Buns (Seonkyoung Longest’s recipe)
- 1/3 cup warm water
- 1/2 cup warm milk
- 1 tbsp active dry yeast
- 4 tbsp sugar, divided half
- 2 tbsp avocado, vegetable or canola oil
- 2 1/2 cups all purpose flour (use bleached flour if you want complete white buns)
- 1/2 tsp baking powder
- 1/4 tsp salt
Lobster Salad
- 2 frozen lobster tails (~12 oz combined weight)
- 3 Tbsp mayonnaise
- 1 Tbsp fresh lemon juice
- 3/4 tsp garlic powder
- 1/2 tsp onion powder
- Salt, to taste
- Pepper, to taste
- 1 Tbsp chili crisp, or to taste
- 1 large rib celery, diced
- 3 Tbsp freshly minced onion
- 1.5 Tbsp freshly chopped parsley
COOKING INSTRUCTIONS:
Lobster Roll Bao
Bao Buns
- Combine warm water, milk, active yeast, sugar, and oil. Whisk to let yeast and sugar dissolve, then let it sit until yeast activates, about 5 to 10 minutes.
- Meanwhile combine flour, sugar, baking powder and salt in a stand mixer. You can mix with your hands too if you prefer.
- Pour the wet ingredients into the dry ingredient mixture. Start on low speed to slowly incorporate all the ingredients together then on medium speed until it becomes a dough shape. Keep kneading for 3 to 4 minutes on medium speed. The dough should be elastic and really soft but not stick to your fingers or on the mixing bowl.
- Take the dough off the hook and form it into a ball. Place back to the mixing bowl, cover with plastic wrap and let it rise in a warm place until it becomes triple in size, about 2 hours. Let it sit longer if needed.
- Place the raised dough on a working surface. Roll out the dough 1/4-inch thick. Sprinkle flour if necessary, but if you do, use as minimal as possible. Cut the dough 3 1/2-inch circle with a ring mold or glass (I used a wine glass). This recipe will make 14 to 16 baos.
- Lightly brush or spray oil on one surface of the baos and fold them in half as a half moon shape. Gently press each bao with a roller and place on a parchment paper or coffee filter lined steamer. Cover with a lid and let it rest for additional 30 minutes.
- Meanwhile, bring water to boil in a wok or steamer pot. Carefully place the steamer with the baos on top of boiling water wok/pot. Make sure water is not touching the baos. Cover and steam for 8 to 12 minutes.
- When they are done cooking, tilt/open the lid slightly for slow air circulation, about 2 to 3 minutes before opening the lid all the way and serving sandwiches.
Lobster Salad
- Cook frozen lobster tails according to package instructions. When finished cooking, let cool until able to be handled, then remove meat from shell and chop into ~1/2″ sized chunks. Set aside.
- While lobster is cooking, combine mayonnaise, lemon juice, garlic powder, onion powder, salt, pepper, and chili crisp to a medium-sized bowl. Whisk until well-combined. Fold in celery, minced onion, parsley, and chopped lobster until evenly coated and well-integrated. Chill until ready to serve.
- To build each Lobster Roll Bao: Pull steamed bao apart like a taco and top with Lobster Salad to taste, then garnish with more chili crisp. Enjoy!
Tips for Nailing Your Homemade Bao Buns
The yeast activation step is non-negotiable. If your water and milk aren’t warm enough (think: bath temp, not boiling), the yeast won’t activate and your dough won’t rise. You’ll know it’s working when the mixture gets foamy and slightly fragrant after 5-10 minutes. If nothing’s happening, your yeast might be old — just start over with a fresh packet.
Use bleached flour if you want that classic white bao look. Unbleached all-purpose flour works perfectly fine taste-wise, but bleached gives you that bright white finish you see in the photos. Either way, go easy with additional flour when rolling — too much makes the bao dense instead of pillowy.
The slow air-release lid trick is real and worth following. When your baos are done steaming, the instruction to crack the lid for 2-3 minutes before fully opening isn’t optional — it prevents the sudden temperature change that makes bao buns wrinkle and collapse. They should look smooth and slightly shiny when they come out.
Make the lobster salad while the dough is rising. You’ve got two hours of hands-off rise time — use it. The lobster salad benefits from chilling anyway, and getting it done first means assembly is just a matter of opening buns and piling them in.
Ways to Make It Your Own
Store-bought bao is a completely valid choice. If you’re not feeling the homemade bao situation on a weeknight, you can find frozen bao buns at most Asian grocery stores — just steam them according to the package and get on with your life. The lobster salad is the real star here and it shines regardless of which bun you use.
The chili crisp quantity is entirely up to you. We call for 1 Tbsp, which adds warmth and complexity without overwhelming the lobster. If you’re someone who puts chili crisp on everything (same), double it. If you’re cooking for someone who thinks black pepper is spicy, scale back. Either way, definitely use some — it’s what makes this feel like more than just a lobster roll in a different shape.
Crab or shrimp work great if lobster tails aren’t in the budget. Dungeness crab is the closest substitute flavor-wise. Shrimp (chopped roughly after cooking) is the most affordable option and holds up well in the chilled salad format.
Frequently Asked Questions
Can I use pre-made bao buns instead of homemade?
Absolutely. Frozen bao buns (sometimes labeled “steamed bun” or “Gua Bao”) are sold at most Asian grocery stores and some specialty grocery stores. Steam according to the package directions and use the same day — they get a little gummy if reheated.
How long does the lobster salad keep?
Up to 2 days in the fridge in a covered container. The texture starts to soften after that, so we’d recommend making only what you’ll eat in that window. Leftover bao buns keep separately for 2-3 days and reheat great with a quick steam.
Can I prep this ahead for a party?
Yes — and honestly it’s ideal party food. Make the lobster salad the night before (it only gets better as the flavors meld). Make the bao buns the day of, or steam store-bought right before guests arrive. Set out the salad and buns separately and let people build their own.
My bao buns came out wrinkled — what happened?
Most likely the lid was pulled off too fast. That quick temperature shift causes the buns to contract and wrinkle. Follow the 2-3 minute “crack the lid” step and they should come out smooth. Also make sure your steamer isn’t overcrowded — buns need space to expand.
PAIRINGS:
Lobster Roll Bao
Dry Riesling
Japanese Lager
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