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Stir-Fried Whole Lobster Recipe by Chef Tao from Saba

This Stir-Fried Whole Lobster Recipe by Chef Tao is from Saba Restaurant and it’s the perfect dish to impress friends or family at a dinner party.


4 fresh lobsters
8dsp rapeseed oil
8 cloves garlic, chopped
8 kaffir lime leaves, julienne

For the triple flavour chilli sauce

100g chopped garlic
100g chopped onion
100g chopped red and green peppers
4 chopped big red chillis
4dsp fish sauce
2dsp sugar
2dsp rice vinegar
4dsp rapeseed oil
100ml chicken stock or water
1dsp of corn starch with 2dsp of water


1. To prepare the sauce bring the wok to a medium to high heat and add the oil, garlic and onion.
2. Stir until they get a nice aroma then add peppers and chilli.
3. Season the vegetables with fish sauce, sugar, vinegar and add water or chicken stock.
4. Add corn starch to thicken the sauce and keep to one side.
5. To prepare lobster, cut in half and take the meat out of the shell.
6. Dicethe meat into big pieces and keep to one side.
7. Steam the lobster shell for 5 minutes and keep to one side.
8. Bring another wok to high heat, add oil and garlic and stir until they get a nice aroma.
9. Add lobster meat and stir for 1 minute then add the sauce. Stir for another 2 minutes until lobster is cooked.
10. To serve, place the cooked mixture into the lobster and garnish with kaffir lime leaves.


SABASaba 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.

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