Sourdough Lobster Bao

Lobster on special offer? Leftover sourdough? It’s a no-brainer: it’s time to make sourdough lobster bao!

Don’t judge me, this recipe was the result of a lucky coincidence: I spotted a lonely cooked lobster in the “bargain bin” chilled aisle in my local supermarket (if you’re asking, I paid £1.99) and I promised myself to make the ultimate lobster bao.


180 gr sourdough bread dough
1 cooked lobster tail, chopped
2 cloves garlic, chopped
2 tablespoons lemon juice
1/2 teaspoon dried chilli flakes
10 gr butter
1 small pinch of salt and pepper
1 teaspoon vegetable oil for greasing

6 silicone muffin cases


Divide the dough into 6 balls then flatten them into oblongs with your hands. Lightly oil the muffin cases and the dough. Place each flattened dough piece inside a muffin case.

Put water in a steaming pot or bamboo steamer and get it to boiling point.

Put the buns in a steamer basket over the simmering water and steam for 15 minutes.

In the meantime prepare the lobster. Gently heat the butter, garlic and chilli for a minute then add the chopped lobster. Cook on a medium heat for 2 minutes then take off the heat and add lemon juice, salt and pepper. Mix well and taste to check for seasoning.

Once the steamed buns are cooked top with the lobster and serve immediately.