Lobster Green Curry Recipe

Prepare and poach lobster

If using live lobsters, bring 8 cups water and 2 tbs kosher salt to a rolling boil in a large pot. Add crushed lemongrass if using. Holding the lobster head-first, lower into boiling water and cover. Return to a boil, then reduce heat to a gentle simmer and poach 8–10 minutes for 1.25–1.5 lb lobsters (tails will curl and shells turn bright red). If using pre-cooked lobster tails, thaw and proceed to step for removing meat. Remove lobsters and transfer to an ice bath for 2 minutes to stop cooking. Reserve 1/2 cup of the poaching liquid (strain) for later if desired.

Remove meat

When cool enough to handle, split shells with kitchen shears or a sharp knife and remove tail meat, claws and knuckle meat. Cut lobster tails into 1–1.5 inch medallions and roughly chop claw meat into bite-sized pieces. Keep lobster chilled while you finish the curry; you will finish-cook it briefly in the green coconut masala (about 2–3 minutes).

Make the green curry paste

In a food processor or blender, combine shallots, garlic, green chilies (start with fewer if you prefer milder heat), galangal or ginger, cilantro stems, Thai basil leaves, sliced kaffir lime leaves or lime zest, ground coriander, ground cumin and shrimp paste or fish sauce. Pulse to a coarse paste, adding 1–2 tbs of the full-fat coconut milk to help it blend if needed. Scrape down sides and blend until a smooth, vibrant green paste forms (a few small pieces remaining is fine).

Cook the paste

Heat 2 tbs coconut oil in a wide sauté pan or wok over medium heat. Add the green paste and cook, stirring constantly, 2–3 minutes until fragrant and the raw aroma dissipates. Be careful not to burn; reduce heat if it browns quickly.

Build the curry

Add the remaining full-fat coconut milk (2 cups) to the pan, stirring to combine with the paste. Bring to a gentle simmer. Add sliced kaffir lime leaves (if not already in the paste), ground coriander and cumin (if desired to boost spice profile), and the optional vegetables (eggplant/zucchini and snap peas). Simmer until vegetables are tender, about 6–8 minutes for eggplant, 2–3 minutes for snap peas.

Season and balance

Stir in 2 tbs fish sauce and 1 tsp sugar. Taste and adjust: add more fish sauce for saltiness, lime juice for brightness, or a pinch of sugar if too sharp. If the curry is too thick, thin with up to 1 cup light coconut milk or reserved poaching liquid until you reach a saucy consistency.

Finish with lobster

Add the poached lobster meat to the simmering curry and gently simmer 2–3 minutes until the lobster is just heated through and infused with flavor. Do not overcook or lobster will become tough. Stir in 2 tbs fresh lime juice and tear in a handful of Thai basil leaves and cilantro stems for the last 30 seconds.

Portion steamed jasmine rice into bowls or plates. Spoon the lobster green coconut masala over the rice, making sure each portion has lobster pieces and vegetables. Garnish with cilantro leaves, Thai basil, thinly sliced red chili, and lime wedges on the side. Serve immediately.