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Lobster in a “Paper Bag” with Green Curry Recipe


Lobster in a Paper Bag with Green Curry

This dish comes from our travels in Southeast Asia. Using a really fresh green curry and hints of lime and coconut with Maine’s fresh shellfish was a no-brainer for us. Heating the ingredients in paper is a gentle way to cook, and you can make it ahead of time and then bake them at the last minute. For a dramatic effect at a dinner party, open the paper bags at the table, serving the sauce on the side. Your guests will gasp when the steam is released, bringing the aroma of lobster and spices to the room.

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For the green curry sauce:

  • 1 cup cilantro leaves, washed
  • ½ cup basil leaves, washed
  • ¼ cup parsley leaves, washed
  • ½ tablespoon ginger, peeled and finely chopped
  • 3 shallots, peeled and finely chopped
  • One 8-ounce can unsweetened coconut milk
  • 1 serrano (about 2 teaspoons), stem removed, seeded, and finely chopped
  • ½ cup canola oil
  • Juice of 3 large limes (about 6 tablespoons)
  • Kosher salt and freshly ground black pepper, to taste

For the lobster:

  • Six 18-by-13-inch sheets of parchment paper
  • 1 large zucchini, seeded and julienned
  • Six 1 ¼-pound lobsters, boiled and meat removed from the shells
  • 6 tablespoons unsalted butter, divided
  • 1 ½ teaspoons kosher salt, divided
  • Freshly ground black pepper


For the green curry sauce:

Place all the ingredients into a blender and blend until smooth.  Season lightly and set aside.

For the lobster:

Preheat the oven to 350 degrees.

Prepare the paper “bags.” Fold one parchment sheet in half, shorter end to shorter end. Using as much of the paper as possible, start at the upper folded edge and cut out a heart shape (as if making a valentine in grade school). Discard the remainder of the paper. Continue for the remaining five bags. Lay the heart flat on a table. Divide the zucchini into 6 portions. Place each portion, about 4 tablespoons each, inside the heart on the right side of the heart. Add the meat of each lobster on top of the squash. Top each with 1 tablespoon butter, ¼ teaspoon salt, and a pinch of pepper. Starting at the top of the heart, fold down the edge section by section, crimping down the edge as you go. Continue folding and crimping until you reach the bottom and the bag is fully sealed. At the bottom, twist the pointy end of the heart and tuck under. Place a baking sheet in the oven to warm.

Place the bags on the cookie sheet in the oven. Bake for 8 minutes and remove from the oven. To serve, cut a cricle in the center of the bag about 6 inches across, leaving part of the cut intact to create a flap. Roll back the flap and present the bag at the table. Serve the green curry sauce on the side, or drizzle some on the bags' contents at the table or before serving.