Step 1

To make the dough : In a medium bowl, combine all the dough ingredients and knead — by hand or with a mixer — to make a soft, elastic dough.

Step 2

, Place the dough in a lightly greased bowl, cover, and let it rise for 60 to 90 minutes, until it's nearly doubled in bulk.

Step 3

, To make the glaze : While the dough is rising, stir together the glaze ingredients. Set aside.

Step 4

, To shape the buns: Gently deflate the dough and divide it into 12 pieces (about 58g each). Cut out twelve 4” squares of parchment and set aside.

Step 5

, Roll each piece of dough into a long oval (about 8” long x 3” wide).

Step 6

, Working with one piece of dough at a time, lightly brush the oval with the glaze and use a bench knife or pizza cutter to cut four or five strips the length of the oval, keeping one end intact to make shaping easier.

Step 7

, Pick up the oval that’s been cut into strips and start twisting each end in opposite directions, like you were wringing a towel.

Step 8

, Continue to gently twist the dough so it forms a rope and then starts to twist in upon itself. Tuck the ends of the rope underneath and place the shaped bun on a parchment square. The ends don’t always want to stay tucked under, so it will take some practice to get uniform round buns.

Step 11

, Repeat with the remaining pieces of dough. Once all 12 buns have been shaped, cover and let them rise in a warm spot until puffy, about 40 to 60 minutes.

Step 12

, While the buns are rising, set up your steamer. You can use multiple bamboo steaming trays, or a stock pot with pasta and steaming inserts.

Step 13

, Bring your pot of water to a boil with the steamers or inserts in place.

Step 14

, Place the buns, on their parchment, in a single layer in the steamers.

Step 15

, Steam the buns for 13 minutes, then remove from the heat. Leave the lid on for another 5 minutes before removing (this will help prevent the buns from collapsing).

Step 16

, If not using immediately, cool the buns, transfer to a freezer bag, and freeze. To reheat, wrap with plastic wrap or put in a fold-and-close sandwich bag and microwave for 45 seconds.

Step 17

, To make the lobster filling : Remove the meat from the claws, knuckles, and tail of the lobsters.

Step 18

, Chop or tear the meat into small pieces and mix with the remaining filling ingredients.

Step 19

, To assemble : Slice the steamed buns in half, leaving one side attached. Fill the buns with the lobster salad and serve immediately.

Step 20

, Storage information: Any leftover baos should be cooled completely and then stored, well wrapped, before being frozen. To reheat, wrap with microwave-safe plastic or a wet paper towel and heat in the microwave for about 45 seconds.