Impress your dinner guests with this seared lobster tail recipe.


  • 2 lobster tails
  • 8 segments of pink grapefruit
  • 120 g roasted shredded coconut
  • 20 g ginger, brunoise
  • 50 g shallots
  • 2 bird's-eye chillies
  • 16 betel leaves
  • 2 dsp palm sugar
  • 3 dsp fish sauce
  • 1 tsp shrimp paste
  • 1 dsp water
  • 1 dsp rapeseed oil


  1. To prepare the sauce, put the palm sugar, fish sauce, shrimp paste and water in a saucepan 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 the 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.

This recipe is courtesy of Saba.