Milk Buns with Lobster & Vietnamese Slaw
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Vietnamese
Milk Buns with Lobster & Vietnamese Slaw
Description
This dish combines freshly cooked lobster with a lightly pickled Vietnamese-style slaw served on mini milk buns. The lobster is simmered briefly in salted boiling water resembling seawater, ensuring it remains juicy and tender. The Vietnamese slaw is prepared by marinating carrot, daikon, and shredded Chinese cabbage in a sweet and tangy syrup of sugar, white vinegar, and water, then cooled and mixed with coriander, mint, and chopped red chili for aromatic complexity and mild heat.
The milk buns provide a soft, slightly sweet bread base that contrasts with the lobster's succulent texture and the crisp, bright slaw. The combination balances richness, freshness, and spice, creating a well-rounded bite. The assembly just before serving ensures the bun remains soft and the slaw crisp.
This recipe suits refined casual meals or entertaining settings where seafood is highlighted. The slaw can be marinated ahead, and the lobster cooked fresh or pre-cooked, offering some preparation flexibility.
Ingredients
- 400 grams lobster or precooked lobster, live
- salt handful
- olive oil extra virgin for drizzling
- 4 Milk bun mini size
- miso mayonnaise
VIETNAMESE SLAW
- 60 grams sugar
- 60 milliliter white vinegar
- ½ carrot cut into thin sticks, large
- 1/8 daikon radish cut into thin sticks, medium
- 45 grams chinese cabbage shredded
- Coriander roughly torn, handful
- mint roughly torn, handful of leaves
- 1 red chili finely chopped
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.
Notes
User Reviews
Overall Rating
4.9
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