Seared Lobster Tail Recipe by Chef Tao from Saba
This Seared Lobster Tail Recipe from Saba Restaurant is guaranteed to ignite your taste buds. Enjoy it by yourself or with family and friends, whatever the occasion.
– 2 lobster tails
– 8 segments of pink grapefruit
– 120g roasted shredded coconut
– 20g ginger, brunoise
– 50g shallots
– 2 bird’s eye chilli
– 16 betel leaves
For the sauce
– 2dsp palm sugar
– 3dsp fish sauce
– 1tsp shrimp paste
– 1dsp water
– 1dsp rapeseed oil
1. To prepare the sauce put the palm sugar, fish sauce, shrimp paste and water in a sauce pan and bring it to a simmer.
2. Simmer the sauce until it begins to thicken and then leave to one side.
3. Bring a pan to a medium to high heat and add oil. For medium rare, fry the lobster tail for 30 seconds on each side.
4. Mix roasted shredded coconut, pink grapefruit, ginger, shallots and bird’s eye chilli in a bowl then add the sauce and mix well.
5. Spoon the mixture onto betel leaves and add the thinly sliced seared lobster on top.
Saba is an award winning Thai and Vietnamese Eatery on Clarendon Street and Baggot Street, Dublin. Saba, which means “happy meeting place” in Thai, serves authentic cuisine at reasonable prices in a setting described as “colonial meets contemporary”. Saba is renowned for our delicious food, fantastic atmosphere and cocktails that will tantalise your tastebuds. Taweesak Trakoolwattana, Tao, is our executive chef in Saba and he brings extensive culinary experience and a distinct passion for traditional Thai and Vietnamese dishes.
From the outset, Tao wanted diners to immediately recognise something different in Saba. “Asian restaurants can sometimes compromise authenticity with fusion recipes, while Saba remains true to its Thai and Vietnamese heritage.” Taos focus is on fresh, healthy ingredients and rich authentic flavours, but that does not mean that there is an interesting twist here and there.