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Advent Recipe Day Eleven: Lobster Green Curry

Lobster Green Curry

This recipe from Le Cordon Bleu Korea combines the tender flesh and slightly sweet, salty and buttery flavour of lobster with this mild and fragrant green curry blend.

Serves 4
Preparation time:
Cooking time:
Total time:


Main ingredients
  • 2 European or Canadian lobsters 500-600 g
  • coarse salt
Green curry butter
  • 100 g butter
  • green curry
Lobster sauce
  • 20 ml olive oil
  • 20 g butter
  • 800 g lobster carcasses
  • 100 g fennel
  • 100 g shallots
  • 4 garlic cloves
  • 150 g tomatoes
  • 40 g tomato purée
  • 100 ml cognac
  • 80 ml white wine
  • 2 basil sprigs
Citrus oil
  • 3 lemons
  • 1 lime
  • 5 g fresh ginger
  • ½ lemon grass stick
  • 125 ml grapeseed oil
  • 200 g white shimeji mushrooms
  • 2 endives
  • green curry butter
  • 1 punnet coriander cress
  • fine salt
  • fine 'fleur de sel' sea salt
  • freshly ground black pepper


Blue lobsters

Plunge the lobsters into boiling salted water for 4 minutes. Cool them in ice water. Separate the bodies from the claws. Then the tails from the heads. Using scissors, cut the shells of the tails in half and finish with a knife. Remove the intestinal vein from the tails with tweezers. Remove the gravel bag from the heads. Pick the meat from the claws. Save all the shells for the sauce.

Green curry butter

Mix together the softened butter and green curry. Cool over ice.

Lobster sauce

In a pan, heat the oil and butter. Add the chopped carcasses and brown over low heat. Add the aromatic garnish cut into mirepoix and the tomato purée. Sweat, deglaze with cognac, caramelise the juices, deglaze with white wine and caramelise the juices again. Add water to the top of the ingredients. Bring to the boil and simmer for 25 minutes.

Degrease and strain through a sieve. Add the basil and gently reduce until coating consistency of a sauce that covers the back of a spoon. Strain through a sieve and keep warm.

Endives and Shimeji mushrooms

Trim the shimejis and keep only the caps, save the stalks for another preparation. Remove the leaves from the endives.

Finishing and plating

In a sauté pan, heat the green curry butter, add the shimeji mushroom caps, season and sweat for 1 to 2 minutes. Add the lobster tails and claws to reheat gently without browning. Divide the sauce between the plates, place the lobster tails and endives and shimeji mushroom garnish. Bead with citrus oil, decorate with coriander cress.

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