Lobster Tail Baos


A classic recipe with a Canadian lobster twist. This can be made with frozen lobster tails to cut down on preparation time – without sacrificing the buttery, sweet and delicious flavours that will remove any chance of people leaving leftovers!


    • 4 frozen baos
    • 200g of frozen lobster tails (2-3)
    • 3 tbsp potato starch
    • 1 tbsp cornstarch
    • 1/4 tsp salt
    • 3 tbsp kewpie mayonnaise
    • 1 tbsp ketchup
    • 1/2 tbsp honey
    • 1/4 cup of wakame salad
    • 1/4 cup of cucumber slices
    • 1 tbsp of roasted white and black sesame seeds
    A steamers basked full of Canadian lobster baos.

    This delicious Canadian Lobster Bao recipe was created by Toronto food blogger Xiao Wang of XiaoEats. Try it to celebrate Lunar New Year!


    1. De-shell the lobster tails and cut into 1-inch chunks. Mix together potato starch, cornstarch and salt, then toss and thoroughly coat lobster chunks in the mixture.
    2. Steam the frozen baos as per package instructions and set aside, keeping them warm in the steamer.
    3. Deep fry each piece of lobster for 2-3mins in 350°F oil until the internal temperature reaches 140°F, set aside.
    4. Mix together the kewpie mayonnaise, ketchup and honey.
    5. Assemble each bao with mayo sauce, chunks of lobster, wakame salad and cucumber slices. Drizzle more mayo sauce and garnish with sesame seeds.