Saba is delighted to welcome back their Lobsterfest. From Monday 14th through Sunday 27th September, diners can enjoy Kilkeel Harbour’s finest lobster, rope mussels from Roaring Bat, oysters from Carlingford Lough and many more fresh tastes of the sea, all served up Saba style.
Get your claws into the delicious lobster inspired specials including Steamed Whole Lobster with Thai herbs with pineapple fried rice and Goong Mongkorn Sam Rod Stir Fried Whole Lobster with triple flavoured chilli sauce.
To get you inspired for their seafood season Saba have provided us two great lobster themed recipes for you to try at home!
Check out www.sabadublin.com for more details or to make a reservation.
Seared Lobster Tail
Serves 4 people
– 2 lobster tails
– 8 segments of pink grapefruit
– 120g roasted shredded coconut
– 20g ginger, brunoise
– 50g shallots
– 2 bird’s eye chili
– 16 betel leaves
– 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 chili 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.
Goong Mankorn Sam Rod – Stir-fry Whole Lobster
– 4 fresh lobsters
– 8dsp rapeseed oil
– 8 cloves garlic, chopped
– 8 kaffir lime leaves, julienne
For the Triple Flavour Chili Sauce
– 100g chopped garlic
– 100g chopped onion
– 100g chopped red and green peppers
– 4 chopped big red chilis
– 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 chili.
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. Dice the 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.