Lobster Shu Mai Recipe

Prepare lobster and shrimp

Chop the cooked or raw lobster meat into small 1/4-inch pieces. If using raw lobster, blanch briefly in boiling water until opaque (about 1–2 minutes) then cool in an ice bath. Finely chop the shrimp to roughly the same size as the lobster so texture is consistent.

Mix filling

In a medium bowl combine chopped lobster, ground pork, chopped shrimp, sliced scallions, grated ginger, sesame oil, soy sauce, Shaoxing wine, egg white, cornstarch, salt and white pepper. Gently fold until mixture is cohesive but not overworked — about 12–15 strokes. Refrigerate 10 minutes to relax proteins if mixture feels warm.

Fill wrappers

Lay a shu mai wrapper on your palm. Brush the edges lightly with water to help set. Place about 1 tablespoon of filling in the center of each wrapper (adjust to make 24 pieces). Gather the edges up around the filling, leaving the top open and gently press the filling to create a slightly rounded top about 1/2 inch above the wrapper edge. Lightly brush the exposed wrapper with a touch of neutral oil to prevent sticking.

Set up a steamer basket over a pot with 3–4 cups of simmering water (water should not touch the basket). Line the basket with parchment (pierced) or cabbage leaves to prevent sticking. Place shu mai in the basket, leaving space between pieces for steam circulation (work in batches if needed).

Steam shu mai for 6–8 minutes if filling contains fully cooked lobster and shrimp; if using raw lobster/shrimp/pork, steam for 8–10 minutes, until filling reaches 145°F (63°C) and wrappers are tender. Avoid over-steaming to keep texture bright.

Remove steamed shu mai carefully with a spatula or tongs to a warm platter. Keep covered loosely to retain heat while you finish the sauce.

Reduce aromatics

In a small saucepan combine the minced shallot, dry white wine, white wine vinegar and the juice of half the Meyer lemon (reserve the other half for finishing). Bring to a gentle simmer over medium heat and reduce until about 2 tablespoons of liquid remain — this concentrates flavor and cooks off alcohol, about 6–8 minutes.

Mount butter

Lower heat to low. If using the optional cream, whisk in 1 teaspoon now. Remove from the heat and very gradually whisk in the cold butter cubes in small batches, allowing each to emulsify before adding more. Continue until sauce is smooth and slightly thickened. If the sauce separates, return briefly to very low heat and whisk or add a teaspoon of cold water to re-emulsify.

Finish sauce

Stir in the remaining Meyer lemon juice and 1 teaspoon finely grated Meyer lemon zest. Season with 1/4 teaspoon fine salt and a pinch of white pepper. Keep the beurre blanc warm (not hot) — you should be able to dip a finger briefly without discomfort.

Spoon about 1 tablespoon of warm Meyer lemon beurre blanc onto each serving plate or into a shallow dipping ramekin. Place 3–4 steamed shu mai on top of or beside the sauce, depending on plating.

Top each shu mai with a small dot (about 1/4 teaspoon) of masago/tobiko or a tiny cube of carrot, and a few microgreens or a small cilantro leaf. Serve immediately so the wrappers remain tender and sauce warm.