Lobster Roll Bao Buns
About This Lobster Roll Bao Recipe
This recipe is my spin on the Lobster Roll Bao I had at Peacemaker in St. Louis—one of the best seafood restaurants I’ve ever been to! Sweet, buttery lobster tucked into soft, warm bao buns with a bright lemon-garlic aioli… it’s rich, light, luxurious, and honestly addictive. You can serve it as an appetizer, a dinner, or a fun elevated party bite. And yes—if bao isn’t your thing, you can absolutely stuff this into a classic split-top roll. It’s delicious either way.
Why You’ll Love It
Fast but luxurious — butter-poached lobster cooks in under 10 minutes.
BEYOND Delicious — fun take on Lobster Roll
Perfect texture combo — warm bao + buttery lobster + bright lemony aioli.
Customizable — use bao or split-top rolls, add herbs, adjust lemon/garlic.
A show-stopping appetizer for dinner parties, holidays, or summer nights.
Ingredients You’ll Need
Lobster & Buns
Lobster meat (raw, chopped into tender pieces)
Butter (for poaching)
Salt
Chives
Lemon Aioli
Mayonnaise
Fresh garlic
Lemon zest + lemon juice
Dijon
Salt
How to Make It
Gently poach chopped lobster in melted butter over low heat until opaque and tender. Whisk together the lemon aioli and let it sit to mellow the garlic. Toss the warm lobster with the aioli so it absorbs all that lemony flavor. Steam your bao buns until soft and hot, fill with lobster, top with chives, and serve immediately.
Tips for Success
Low and slow is key — don’t let the butter boil; it should be warm and silky.
Warm lobster = best flavor when mixing with the aioli.
Use fresh lemon zest for the most brightness.
Steam bao right before serving so they stay soft and fluffy.
If using rolls instead of bao, toast them lightly in butter.
Don’t over-sauce — lobster should be lightly coated, not drenched.
Frequently Asked Questions
Can I use frozen lobster?
Yes—just thaw fully and dry well before poaching.
Can I prep this ahead?
You can make the aioli ahead, but only poach the lobster right before serving.
What kind of bao buns should I buy?
Any freezer-section steamed bao works. Mantou-style or folded gua bao both work well.
Can I use crab instead of lobster?
Absolutely—crab tastes amazing with this lemon aioli.
What to Serve With It
Asian cucumber salad
Crispy fries or sweet potato fries
Light green salad with citrus dressing
Grilled corn
Pickled veggies
More Recipes You’ll Love
Lobster Roll Bao
Ingredients
- 16 oz raw lobster meat
- 4–6 Tbsp butter
- Kosher salt, to taste
- Chopped chives for topping
- 12+ Bao Buns
- ⅓ cup mayonnaise
- 1 small garlic clove, finely grated (or smashed into a paste)
- Zest of 1 lemon
- 2 teaspoons lemon juice, to taste
- 1 teaspoon Dijon mustard
- 2 tsp chopped chives
- Pinch of kosher salt
Instructions
- Remove shells. Cut raw meat into 1½–2 inch chunks, or you can chop smaller if you want it to fit into the bao more evenly.
- In a saucepan, melt butter over low heat. Add lobster and poach gently for 6–8 minutes, turning occasionally until opaque and just firm.
- Remove from heat, and season with salt.
- Whisk everything together in a small bowl until smooth and creamy. Taste and adjust lemon or salt.
- Let it sit for 10–15 minutes to let the garlic mellow and flavors meld before tossing with lobster.
- Use a slotted spoon to remove the butter-poached lobster from the pan, letting excess butter drip off.
- While still slightly warm, toss the lobster gently with the lemon aioli until lightly coated.
- Spoon into freshly steamed bao buns.
- Top with chopped chives and serve warm.
