Bon appétit!



  • 4 fresh lobsters
  • 8 dsp rapeseed oil
  • 8 cloves of garlic, chopped
  • 8 kaffir lime leaves, julienne
  • 100 g chopped garlic
  • 100 g chopped onion
  • 100 g chopped red and green peppers
  • 4 chopped big red chillis
  • 4 dsp fish sauce
  • 2 dsp sugar
  • 2 dsp rice vinegar
  • 4 dsp rapeseed oil
  • 100 ml chicken stock or water
  • 1 dsp corn starch with 2 dsp 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 the 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. Dice the meat into big pieces and keep to one side.
  7. Steam the lobster shell for five 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 one minute, then add the sauce. Stir for another two minutes until the lobster is cooked.
  10. To serve, place the cooked mixture into the lobster and garnish with kaffir lime leaves.

This recipe is courtesy of Saba.