Milk Buns with Lobster & Vietnamese Slaw
Milk Buns with Lobster & Vietnamese Slaw
Milk buns, sold in Asian bread shops, have a beautifully soft texture and are best served fresh and warm.
Ingredients
- 400 grams live lobster or precooked lobster 14 oz
- handful salt
- olive oil extra virgin for drizzling
- 4 mini milk buns
- Miso mayo
VIETNAMESE SLAW
- 60 grams Sugar 2¼ oz
- 60 milliliter white vinegar 2 fl oz / ¼ cup
- ½ large carrot cut into thin sticks
- 1/8 medium daikon radish cut into thin sticks
- 45 grams Chinese cabbage shredded, 1¾ oz / 1 cup
- handful coriander roughly torn
- handful mint leaves roughly torn
- 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
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