Milk Buns with Lobster & Vietnamese Slaw

Name: Milk Buns with Lobster & Vietnamese Slaw
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 4 servings
Ingredients: 400 grams live lobster; handful salt; olive oil; 4 mini milk buns; Miso mayo; 60 grams sugar; 60 milliliter white vinegar; ½ large carrot; 1/8 medium Daikon radish; 45 grams chinese cabbage; handful coriander; handful mint leaves; 1 red chili

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4.9

138 reviews

Excellent

Prep Time
15 mins
Cook Time
2 hrs 15 mins
Total Time
2 hrs 45 mins
Servings
4 servings
Course
Main Course
Cuisine
Vietnamese

Milk Buns with Lobster & Vietnamese Slaw

Iris Warren

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Milk buns, sold in Asian bread shops, have a beautifully soft texture and are best served fresh and warm.

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Ingredients

Servings

400 grams live lobster or precooked lobster
handful salt
olive oil extra virgin for drizzling
4 mini milk buns
Miso mayo

VIETNAMESE SLAW

60 grams sugar
60 milliliter white vinegar
½ large carrot cut into thin sticks
1/8 medium Daikon radish cut into thin sticks
45 grams chinese cabbage shredded
handful coriander roughly torn
handful mint leaves roughly torn
1 red chili finely chopped

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Instructions

Slaw

In a small saucepan, combine the sugar, vinegar and 125 ml (4 fl oz/½ cup) water. Bring to the boil, pour into a bowl and cool.
Add the carrot, daikon and cabbage to the liquid and mix well. Season to taste with salt and pepper.
Transfer to an airtight container and marinate in the fridge for at least 2 hours, or overnight.
Just before serving, strain off the liquid, then mix the remaining ingredients through.

Lobster

If using a live lobster, place it in the freezer for 30 minutes to put it to sleep.
Place the lobster on a chopping board. Using a very sharp, strong knife, cut through the head, keeping the rest of the body intact.
Place a large pot of water on the stove over high heat. Add the salt, to resemble sea water, and bring to the boil.
Add the lobster to the pot, reduce the heat to medium and cook for 6–7 minutes. Remove the lobster with a slotted spoon and refresh in iced water.
Use kitchen scissors to remove the cooked lobster head from the tail. Lay the body on its back and, using a strong, very sharp knife, cut it in half from the top of the tail to the bottom. Remove the flesh from the shell and discard the intestinal tract.
Cut the flesh into four medallions and drizzle with extra virgin olive oil.
Season with salt and freshly cracked black pepper.

To Serve

Cut the buns in half widthways. Spread 2 teaspoons of the miso mayonnaise on the bottom half of each bun.
Top with a lobster medallion and the slaw.
Put the bun lids on top and serve.