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Video: 3 lobster dishes you’re sure to love

TODAY recipes
updated 7/5/2011 5:52:29 PM ET 2011-07-05T21:52:29

Nothing says summer like fresh Maine lobster. Need a recipe? Mark Gaier and Clark Frasier are the experts. They're award-winning chefs, owners of Arrows Restaurant in Ogunquit, Maine, and authors of a new cookbook, "Maine Classics."

Recipe: Lobster in a "paper bag" with green curry (on this page)

Recipe: Lobster in a "paper bag" with green curry

Ingredients
  • For the green curry sauce
  • 1 cup cilantro leaves, washed and picked
  • 1/2 cup basil leaves, washed and picked
  • 1/4 cup parsley washed and picked
  • 1/2 tablespoon peeled and finely chopped fresh ginger
  • 3 shallots, peeled and finely chopped
  • 1, 8 ounce can unsweetened coconut milk
  • 1 Serrano pepper, or about 2 teaspoons, with stem removed, seeded and finely chopped
  • 1/2 cup canola oil
  • Juice of three large limes, or about 6 tablespoons
  • Kosher salt and freshly ground black pepper
  • For the lobster
  • 6, 18-by-13 inch sheets parchment paper
  • 1 large zucchini squash, or about 6 ounces, julienned and seeds discarded
  • 6, 1.25 pound lobsters, boiled and picked
  • 1 large summer squash julienned and seeds discarded
  • 6 tablespoons unsalted butter, divided
  • 1.5 teaspoons kosher salt, divided
  • Freshly ground black pepper
Preparation

To make the green curry sauce: 
Place all the ingredients into a blender and blend until smooth. Set aside.

To make the lobster: 
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. 

Divide the squash into six portions. Place each portion -- about 4 tablespoon -- inside the heart on the right side.  Add the meat of each lobster on top of the squash. Top each with 1 tablespoon butter, 1/4 teaspoon salt and a pinch of pepper. 

Lay the left side of the heart over the right side. Starting at the top of the heart, fold down the edge section by section, crimping down the edges as you go.  Continue folding until you reach the bottom and the bag is fully sealed.

Place the bags on the cookie sheet in the oven. Bake for eight minutes and remove from the oven. 

To serve:
Cut a hole 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 bag contents at the table or before serving.

Serving Size

Serves six

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