Name: Phuket lobster (home recipe)
Prep time: 15 min
Total time: 30 min
Yield: Serves 2
Cuisine: Thai
Ingredients: 1 spiny lobster, about 800g; 3 cloves garlic, chopped; 2 red chillies, sliced; 1 tbsp oyster sauce; 1 tbsp fish sauce; 1 tsp sugar; 1 tsp ground black pepper; 2 tbsp oil; Thai basil leaves and lime wedges, to serve

History

Phuket's seven-colour lobster received Geographical Indication status in January 2026, tying the catch and its quality to the island. The province promotes it through the Phuket Lobster Festival, which reached its 11th edition in 2026, with a month of lobster menus across more than 122 restaurants every August. Hotel dining rooms and tasting-menu kitchens now cook it with southern Thai flavours, from stir-fries to spicy curries.

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Common allergens: Shellfish

Make it at home

Yield Serves 2Hands-on 15 minTotal 30 minDifficulty Intermediate

Ingredients

1 spiny lobster, about 800g
3 cloves garlic, chopped
2 red chillies, sliced
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp sugar
1 tsp ground black pepper
2 tbsp oil
Thai basil leaves and lime wedges, to serve

Method

Chill the lobster in the freezer for 20 minutes, then split it lengthways and cut into large pieces in the shell.
Heat the oil in a wok over high heat and fry the garlic and chilli for 20 seconds.
Add the lobster pieces and stir-fry for 4 to 5 minutes until the shells turn red.
Add the oyster sauce, fish sauce, sugar and pepper with a splash of water and toss for 1 minute.
Stir through the basil and serve with lime wedges.

Tip from the editors. Stop cooking as soon as the flesh turns opaque; lobster toughens within a minute of being overdone.