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MILK BUNS WITH LOBSTER & VIETNAMESE SLAW

Milk Buns with Lobster & Vietnamese Slaw

Luke Mangan
Milk buns, sold in Asian bread shops, have a beautifully soft texture and are best served fresh and warm.
4.92 from 46 votes
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Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Main Course
Cuisine Vietnamese
Servings 4 servings

Ingredients
 
 

  • 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

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

MILK BUNS WITH LOBSTER & VIETNAMESE SLAW
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