Tempura Lobster Bao

Name: Tempura Lobster Bao
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: Asian
Ingredients: 1 – lobster (2-3 lb); 120 g – AP flour; 1 tbsp – paprika; 1 tbsp – garlic powder; 1 tbsp – salt; 1 – egg, beaten; 330 g – club soda; neutral oil, for frying; 1 – shallot, finely diced; 2 cloves – garlic, minced; 1 cm – ginger, minced; lobster shell, rough chopped; 1 tbsp – shaoxing wine; 120 g – chicken stock; 120 g – evaporated milk; 1 tbsp – corn starch; 6 tbsp – cold butter, cubed; 0.25 tsp – white pepper; lemon juice and zest, to taste; salt, to taste; 1 tbsp – cilantro, finely chopped; 350 g – AP flour; 5 g – active dry yeast; 4 g – baking powder; 4 g – salt; 24 g – sugar; 220 g – whole milk

14 steps

Prep:2hCook:30min

Crispy, juicy lobster with a decadent lobster-infused sauce that will take a year off your life. So worth it.

Updated at: Thu, 17 Aug 2023 12:04:11 GMT

Nutrition balance score

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Instructions

Step 1

Prepare an ice bath. Bring a large pot of salted water to a boil and blanch lobster for 2 minutes. Then place the lobster in the ice bath for at least 10 min.

lobster1

Step 2

Remove the meat from the lobster and slice into 1-inch chunks, set the shell aside.

Lobster-Infused Sauce

Step 3

Finely chop shallots, garlic, and ginger. In a saucepan over medium heat, sweat shallots, garlic, and ginger in some oil. Add lobster shell and saute for 2 min. Deglaze with shaoxing wine.

shallot1

cloves garlic2

ginger1 cm

lobster shell

shaoxing wine1 Tbsp

Step 4

Combine chicken stock, evaporated milk, and corn starch in a separate bowl. Add to the saucepan and bring to a simmer. Reduce till it coats the back of a spoon.

chicken stock120g

evaporated milk120g

corn starch1 Tbsp

Step 5

Strain the sauce into another container and add it back to the pan. Turn off heat and add butter, one tbsp at a time. You may need to turn the heat back on to low occasionally.

butter6 Tbsp

Step 6

Season with white pepper, lemon juice, lemon zest, and salt. Stir in cilantro and set aside.

lemon

salt

cilantro1 Tbsp

white pepper¼ tsp

Frying Lobster

Step 7

Heat a pot of oil to 365 F.

neutral oil

Step 8

Make tempura batter by combining flour, paprika, garlic powder, salt, egg, and club soda. Mix until there are no lumps.

paprika1 Tbsp

AP flour120g

salt1 Tbsp

garlic powder1 Tbsp

egg1

club soda330g

Step 9

Lightly coat lobster chunks in flour, then dip in the batter. Immediately drop in the oil and fry until golden brown, about 3 minutes.

Step 10

Assemble baos with lobster, butter sauce, and chives.

Baos (Makes 8)

Step 11

Mix the yeast, sugar and lukewarm milk (~35 C) and let the mixture sit for 5 minutes.

sugar24g

whole milk220g

active dry yeast5g

Step 12

In a large bowl, combine the flour, baking powder, and salt. Add the yeast mixture and knead until a rough dough forms. (~4 minutes). Cover and rest the dough for 1 hour or until the dough doubles in size.

salt4g

baking powder4g

AP flour350g

Step 13

Punch the air out of the dough and divide the dough into 70 g portions. Form each piece into balls. Roll out each ball and brush one side with oil and fold over.

Step 14

Place each bao onto a parchment square and proof it for 15 minutes. Transfer the baos into a steaming basket and steam for 10 minutes.