Thai and Vietnamese restaurant Saba is delighted to welcome back Lobsterfest. From Monday 14th throughout to Sunday 27th September, diners can enjoy Kilkeel Harbour’s finest lobster, rope mussels from Roaring Bay, oysters from Carlingford Lough and many more fresh tastes of the sea expertly prepared, Saba-style.
Get your claws into the delicious lobster inspired specials including Steamed Whole Lobster with Thai herbs served with pineapple fried rice (€25.95) and Goong Mongkorn Sam Rod Stir Fried Whole Lobster with triple flavoured chilli sauce served with fried rice (€25.95).
To help you enjoy the perfect pairing Saba have matched a delicious cocktail, wine and beer with each dish.
Here are some amazing recipes to get the mouth watering:
Seared Lobster Tail (Serves 4)
- 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
- 2dsp palm sugar
- 3dsp fish sauce
- 1tsp shrimp paste
- 1dsp water
- 1dsp rapeseed oil
- To prepare the sauce put the palm sugar, fish sauce, shrimp paste and water in a sauce pan and bring it to a simmer.
- Simmer the sauce until it begins to thicken and then leave to one side.
- 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.
- Mix roasted shredded coconut, pink grapefruit, ginger, shallots and bird’s eye chilli in a bowl then add the sauce and mix well.
- Spoon the mixture onto betel leaves and add the thinly sliced seared lobster on top.
Seafood Platter for Two
- 1 lobster, cut in half
- 2dsp rapeseed oil
- 200g squid, criss-cross and cut in half
- 2 cloves chopped garlic
- 200g sword fish loin
- 30g broccoli par-boiled
- 200g mussels
- 30g asparagus, sliced
- 100g tiger prawns
- 30g green pak choi
- 2dsp rapeseed oil
- 30g bottom mushroom
- 2 lime juice
- 30g Chinese leaves
- 1/2dsp cracked black pepper
- 2dsp mushroom sauce
- 2limes cut into wedges
- 1dsp light soy sauce
- 30ml water
- Turn the grill onto a high heat.
- Season seafood with lime juice and cracked black pepper.
- Grill all seafood, brush with oil to keep it moist and keep to one side.
- Bring the wok to medium high heat add the oil and garlic, stir until they get a nice aroma.
- Add all vegetables to the wok and stir for 30 seconds. Season with mushroom sauce, soy sauce and water.
- Stir for another 30 seconds and serve the sauce with the seafood platter.
Saba, 26-28 Clarendon Street, Dublin 2, is open seven days a week from 12 noon. See www.sabadublin.com for the menu. Call 01 679 2000 or visit the restaurant to make a booking.