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Hawaiian Lobster, Thai-Style

Demonstrated by: Chef Chai Chaowasaree of Singha Thai and Chai's Island Bistro.
Thai-Style Recipes - April 1, 1999.



Hawaiian Lobster, Thai-Style

  • 1 cup salad oil for frying
  • 10 oz spiny lobster tail


  • 1 tablespoon salad oil
  • 1 clove garlic, chopped
  • 1 1/2 teaspoons chili paste in oil
  • 1/4 cup broth or water
  • 1 tablespoon oyster sauce

Sugar to taste:

  • 1/4 cup sliced or slivered zucchini
  • 1 small piece ginger root, slivered or crushed
  • 1/4 cup slivered bell pepper
  • 1/4 cup slivered red onion
  • 1 tablespoon sliced green onion


In a wok or deep skillet, heat the 1 cup oil to 375°F. Leaving the shell on, cut lobster into 5 pieces. Dredge in flour. Fry lobster until lightly browned, about 1-1/2 minutes. In a skillet, heat the 1 tablespoon oil over high heat. Add garlic and chili paste; saute; for 1 minute. Add broth, oyster sauce, and sugar; cook for 1 to 2 minutes. Add zucchini, ginger, lobster, bell pepper, and red onion. Stir-fry for 1 more minute. Add green onion just before serving. Makes 1 serving. Scallops, shrimp, or fresh fish can be substituted for the lobster.


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